Hatch Green Chili Sauce Recipes

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VEGAN HATCH GREEN CHILE SAUCE



Vegan Hatch Green Chile Sauce image

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

1/2 Onion ((diced fine))
3-4 cloves Garlic ((minced))
2-3 cups Chopped Hatch Green Chile ((about 1 lb) )
1/4 tsp Cumin
1/2 tsp Mexican Oregano ((or Italian))
1/2 tsp Salt
1/2 tsp Pepper
2 cups Vegetable Broth (low sodium)
1 Tbs Arrowroot Powder ( )

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 Green Chile Sauce image

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

2 cups roasted green chile peppers
2 Tablespoons Vegetable Oil (Canola or Olive oil.)
1 Cup Sweet Onion (chopped)
2-3 cloves garlic (peeled, chopped)
2 Tablespoon Flour
2 cups Chicken broth
1/2 teaspoon salt
1 teaspoon fresh lime juice (optional)

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



Hatch Green Chile Sauce image

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

3 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chopped roasted mild green chilies (New Mexico or Anaheim; fresh or frozen)
2 cups chicken stock
1 teaspoon salt
1 teaspoon ground coriander

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



Santa Fe Hatch Chile Green Sauce image

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

6 ounces Hatch chile peppers, halved and seeded
3 tablespoons corn oil
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon salt

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



Chuy's Hatch Green Chile Salsa image

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

1/2 lb fresh tomatillo, husked and chopped
1/2 lb serrano chili, seeded and chopped
1 lb hatch green chili, roasted, seeded and chopped
3 garlic cloves, chopped
1 medium onion, diced
2 quarts water
1 tablespoon salt (to taste)
3 tablespoons lime juice, fresh squeezed

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



Hatch Chili image

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

1 pound Hatch chile peppers, halved and seeded
1 (3 pound) boneless pork roast, cubed
2 cups all-purpose flour
3 tablespoons salt, divided
3 tablespoons coarsely ground black pepper, divided
¼ cup vegetable oil
2 cups chicken stock
1 (15 ounce) can diced tomatoes with green chile peppers
1 large sweet onion, chopped
2 tablespoons ground cumin
3 cloves garlic

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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