Roasted Hatch Green Chile Jelly Recipes
ROASTED HATCH GREEN CHILE JELLY RECIPE
Provided by Eliot
Number Of Ingredients 0
Steps:
- Roasted Hatch Green Chile Jelly By Eliot, on August 28th, 2018 During my recent twenty-five pound roasted green chile odysssey, I decided to revisit a A couple of years ago, I had made this Roasted Hatch Green Chile Jelly. I remembered it fondly. Obviously, I had plenty of green chiles to use up so I made a few Roasted Hatch Green Chile From James and 1 lb. roasted green chilies peeled, seeded, and 3 T. finely chopped 1 c. apple cider 1/3 c. bottled lemon 1 t. chili 1 t. Kosher 5 c. 1 (3 oz.) pouch of liquid Prepare jars and lids and rings. (Use 3-4 pint jars or 6-8 four-oz. jars.) I always sterilize everything. I put the... View Full Recipe at Eliots Eats
HATCH CHILE VERDE
Hubby and I are Hatch chile fanatics. We buy 50 pounds of roasted Hatch chiles when they are in season. We portion them out and freeze them so they are readily available. This chile verde does not call for tomatillos because I wanted the chiles to be the star of the recipe.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
- Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
- Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
- Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 13.4 g, Cholesterol 51.5 mg, Fat 11 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 862 mg, Sugar 5.4 g
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- Sterilized the jars by placing them in a canner that is half full of water. Add enough water to cover the jars. Bring water to a boil and allow it to boil for 10 minutes. Turn off the heat and leave jars in the hot water until ready to fill.
- Place the lids in a small pan and cover with water. Bring to a simmer and then turn the heat off. Leave the lids in the hot water until ready to use. Lid preparation can be done while jelly is cooking.
- Stir all of the ingredients together, except for the pectin, in a large saucepan. Bring them to a full boil. Stir occasionally.
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