VEGAN HATCH GREEN CHILE SAUCE
An authentic Hatch Green Chile Sauce recipe, perfect for Tacos, Burritos, Enchiladas, or even drizzled on baked potatoes! Full of Vitamin C!
Provided by Chuck Underwood
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Saute onion in a few tablespoons of water or broth until softened
- Stir in minced garlic and simmer for 1 minute
- Add spices and simmer until bubbly, then stir in chiles.
- Add broth and simmer. Blend to desired consistency
- Whisk Arrowroot Powder with 2 Tbs cold water to make a slurry. Then stir into sauce to thicken if needed.
ROASTED HATCH GREEN CHILE SAUCE
Roasted Hatch Chile Sauce adds the perfect Mexican flair for any type of meat. Simply roasted Hatch green chili peppers and garlic come together for fresh topping.
Provided by Lea Ann Brown
Categories Mexican
Time 10m
Number Of Ingredients 8
Steps:
- Heat a fry pan over medium high heat. Once the pan is hot, add the oil. When the oil starts to shimmer, add the onion. Cook for about 5 minutes or until tender. Add the garlic and cook until fragrant. About 1 minute.
- Add flour, stirring, and cook for about two minutes. Add chopped chiles and cook, stirring, for about a minute.
- Add chicken broth and cook until the sauce starts to thicken. About 5 minutes. Finish with lime juice (optional) and salt.
- Note: If you want a smooth creamy sauce, let the sauce cool and chop it in a blender or food processor.
Nutrition Facts : Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 302 mg, Fiber 3 g, Sugar 3 g, Calories 37 kcal, ServingSize 1 serving
HATCH GREEN CHILE SAUCE
This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Posted by request.
Provided by PalatablePastime
Categories Sauces
Time 58m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
- Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
- Add the chiles, then whisk in the stock and the seasonings.
- Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
- May keep refrigerated for up to 5 days; freezes well.
SANTA FE HATCH CHILE GREEN SAUCE
Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.
Provided by wasabinoir
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
- Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
- Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11 g, Fat 10.7 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 980.6 mg, Sugar 3.6 g
CHUY'S HATCH GREEN CHILE SALSA
This is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a couple of weeks, or more.
Provided by Miss Annie
Categories Sauces
Time 55m
Yield 2 Quarts
Number Of Ingredients 8
Steps:
- Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil.
- Cook for 30 minutes.
- Strain liquid into a large bowl.
- Place solid ingredients in a blender.
- Add 1/2 of the strained liquid (about 3 cups) and blend until smooth.
- You may have to do this in batches.
- Add the lime juice and salt and blend for 30 seconds.
- Chill and serve.
HATCH CHILI
I've been making this Hatch green chili for years and it never fails to please!
Provided by james
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h50m
Yield 8
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
- Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
- Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 35.5 g, Cholesterol 60.5 mg, Fat 12.5 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 3164.6 mg, Sugar 3.8 g
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- Heat olive oil in a medium skillet over medium high heat. Add the onions and cook until soft and translucent, stirring occasionally, about 5 minutes. Do not brown the onions.
- Stir the garlic into the onion and and cook for one minute until fragrant, but not browned. Transfer the onion mixture to a food procesor. Add the hatch chiles and pulse 8-10 times.
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