Roasted Hatch Green Chile Sauce Recipes

SANTA FE HATCH CHILE GREEN SAUCE

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.

ROASTED HATCH GREEN CHILE SAUCE

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.

HATCH GREEN CHILE SAUCE

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.

HATCH CHILI

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.