Posted: 8/22/2010 9:59:54 AM EDT
Smell that, son? That gasoline smell, that napalm smell? Nothing else in the world smells like that! No, it ain't napalm, it's fresh green chiles from Hatch, New Mexico roasting on the grill!  Mmmmmmmmmmmmm! Gonna make some green chile with pork in a bit... A bit later in the season the vendors will be at the side of the road, roasting chiles by the bushel in big rotating tumblers, smells up the whole neighborhood in a wonderful way. The Pueblo (CO) Hots will be coming in soon too... great time of year out west, the Olathe sweet corn, Palisade peaches, and Rocky Ford melons are coming in too.
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Alrighty then... I roasted, peeled and seeded 30 or so green chiles, half mild, half hot. I cut up a cheap 4 lb pork roast into ~1"+ cubes and browned it in a few tsps of oil. I removed the meat, and tossed in a chopped onion and a few cloves' worth of chopped garlic, cooked 'til translucent. I then tossed in 3 or 4 tbs of flour, cooked it a few minutes, then returned everything to the pot, and added a can of fire roasted diced tomatoes and two cans of chicken broth, as well as the chiles, chopped (3 or 4 cups worth). I decided to chuck the bone from the roast in as well, I'll fish it out when done. I added some salt, pepper, and a tsp or so each of cumin and oregano. I also tossed in a few spoonfuls of green chile powder for good measure. My house smells incredible now. Gonna let it simmer for about three hours, then serve with flour tortillas, refried beans and some cheese. No pics, sorry! If you haven't had a bowl of green you don't know what you're missing.
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Quoted: Alrighty then... I roasted, peeled and seeded 30 or so green chiles, half mild, half hot. I cut up a cheap 4 lb pork roast into ~1"+ cubes and browned it in a few tsps of oil. I removed the meat, and tossed in a chopped onion and a few cloves' worth of chopped garlic, cooked 'til translucent. I then tossed in 3 or 4 tbs of flour, cooked it a few minutes, then returned everything to the pot, and added a can of fire roasted diced tomatoes and two cans of chicken broth, as well as the chiles, chopped (3 or 4 cups worth). I decided to chuck the bone from the roast in as well, I'll fish it out when done. I added some salt, pepper, and a tsp or so each of cumin and oregano. I also tossed in a few spoonfuls of green chile powder for good measure. My house smells incredible now. Gonna let it simmer for about three hours, then serve with flour tortillas, refried beans and some cheese. No pics, sorry! If you haven't had a bowl of green you don't know what you're missing.You fucking tease... |
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Alrighty then... I roasted, peeled and seeded 30 or so green chiles, half mild, half hot. I cut up a cheap 4 lb pork roast into ~1"+ cubes and browned it in a few tsps of oil. I removed the meat, and tossed in a chopped onion and a few cloves' worth of chopped garlic, cooked 'til translucent. I then tossed in 3 or 4 tbs of flour, cooked it a few minutes, then returned everything to the pot, and added a can of fire roasted diced tomatoes and two cans of chicken broth, as well as the chiles, chopped (3 or 4 cups worth). I decided to chuck the bone from the roast in as well, I'll fish it out when done. I added some salt, pepper, and a tsp or so each of cumin and oregano. I also tossed in a few spoonfuls of green chile powder for good measure. My house smells incredible now. Gonna let it simmer for about three hours, then serve with flour tortillas, refried beans and some cheese. No pics, sorry! If you haven't had a bowl of green you don't know what you're missing.I'm with you on the hatch chiles, what is green chile powder? ETA: Pics maybe? |
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Alrighty then... I roasted, peeled and seeded 30 or so green chiles, half mild, half hot. I cut up a cheap 4 lb pork roast into ~1"+ cubes and browned it in a few tsps of oil. I removed the meat, and tossed in a chopped onion and a few cloves' worth of chopped garlic, cooked 'til translucent. I then tossed in 3 or 4 tbs of flour, cooked it a few minutes, then returned everything to the pot, and added a can of fire roasted diced tomatoes and two cans of chicken broth, as well as the chiles, chopped (3 or 4 cups worth). I decided to chuck the bone from the roast in as well, I'll fish it out when done. I added some salt, pepper, and a tsp or so each of cumin and oregano. I also tossed in a few spoonfuls of green chile powder for good measure. My house smells incredible now. Gonna let it simmer for about three hours, then serve with flour tortillas, refried beans and some cheese. No pics, sorry! If you haven't had a bowl of green you don't know what you're missing.I'm with you on the hatch chiles, what is green chile powder? ETA: Pics maybe? Green chile powder is just dried green chiles, ground to a fine powder. Smells and tastes like pure green chile. 
I buy my chili and chile powders from Adobe Milling Co. of Dove Creek, CO: http://www.anasazibeans.com/ Dove Creek is the Pinto Bean Capital of the World, they rock. Their Anasazi beans are even better than the pintos, though, don't need soaking, cook faster, taste better, and produce much less gas. If you google Hatch green chiles, tons of info comes up, as well as several sites that sell them mail order. You can also find chopped and whole green chiles, canned or frozen, at the grocery and some Wally worlds. They're handy, though nothing beats fresh; the one downside of roasting, peeling and seeding them yourself is the peeling and seeding, it's pretty messy, but worth it. Agan, sorry, no pics. |
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Alrighty then... I roasted, peeled and seeded 30 or so green chiles, half mild, half hot. I cut up a cheap 4 lb pork roast into ~1"+ cubes and browned it in a few tsps of oil. I removed the meat, and tossed in a chopped onion and a few cloves' worth of chopped garlic, cooked 'til translucent. I then tossed in 3 or 4 tbs of flour, cooked it a few minutes, then returned everything to the pot, and added a can of fire roasted diced tomatoes and two cans of chicken broth, as well as the chiles, chopped (3 or 4 cups worth). I decided to chuck the bone from the roast in as well, I'll fish it out when done. I added some salt, pepper, and a tsp or so each of cumin and oregano. I also tossed in a few spoonfuls of green chile powder for good measure. My house smells incredible now. Gonna let it simmer for about three hours, then serve with flour tortillas, refried beans and some cheese. No pics, sorry! If you haven't had a bowl of green you don't know what you're missing.I'm with you on the hatch chiles, what is green chile powder? ETA: Pics maybe? Green chile powder is just dried green chiles, ground to a fine powder. Smells and tastes like pure green chile.
I buy my chili and chile powders from Adobe Milling Co. of Dove Creek, CO: http://www.anasazibeans.com/ Dove Creek is the Pinto Bean Capital of the World, they rock. Their Anasazi beans are even better than the pintos, though, don't need soaking, cook faster, taste better, and produce much less gas. If you google Hatch green chiles, tons of info comes up, as well as several sites that sell them mail order. You can also find chopped and whole green chiles, canned or frozen, at the grocery and some Wally worlds. They're handy, though nothing beats fresh; the one downside of roasting, peeling and seeding them yourself is the peeling and seeding, it's pretty messy, but worth it. Agan, sorry, no pics. Wal Mart will sell some local stuff but is very location specific. As far as I can tell they don't sell anything local here but made a go at fresh herbs with a grower (east of here? I believe?) in the past. Anyway thanks for the info, I have some NM chile powder in the cabinet now and was just curious about the green. PS: Needs pics. 
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I was riding to work the other day and a guy on the freeway was hauling green chile in a open top from Hatch down to Las Cruces. Personally I hate the stuff, hard to find a dish without it in this town though. I was down in and around Las Cruces back in the mid '90s, and had chicken fried steak at several places. Instead of gravy, they put chile con queso on it. LOL It's actually quite good. |
Good stuff man - I was born & raised in Santa Fe, NM...green chili was the norm every 3 days or less - green chili breakfast burritos, beans & green chili w/tortillas, green chili stew, green chili chicken enchiladas (my favorite), green chili tacos, etc., etc...I miss eating it the way I use to at least 2-3 times per week. However, we still drive down to NM at least 4 times a year to visit family and pick up a couple sacks of green chili to load up our freezer though. Now it's just 1 time per week that we eat NM green chili as we don't have enough room in our freezer to eat it the way we use to .
Sakic #19
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I was riding to work the other day and a guy on the freeway was hauling green chile in a open top from Hatch down to Las Cruces. Personally I hate the stuff, hard to find a dish without it in this town though. You are living in the wrong state if you hate Chile. |
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Alrighty then... I roasted, peeled and seeded 30 or so green chiles, half mild, half hot. I cut up a cheap 4 lb pork roast into ~1"+ cubes and browned it in a few tsps of oil. I removed the meat, and tossed in a chopped onion and a few cloves' worth of chopped garlic, cooked 'til translucent. I then tossed in 3 or 4 tbs of flour, cooked it a few minutes, then returned everything to the pot, and added a can of fire roasted diced tomatoes and two cans of chicken broth, as well as the chiles, chopped (3 or 4 cups worth). I decided to chuck the bone from the roast in as well, I'll fish it out when done. I added some salt, pepper, and a tsp or so each of cumin and oregano. I also tossed in a few spoonfuls of green chile powder for good measure. My house smells incredible now. Gonna let it simmer for about three hours, then serve with flour tortillas, refried beans and some cheese. No pics, sorry! If you haven't had a bowl of green you don't know what you're missing.My aunt make it just like you do. Whenever I get to visit I spend hours face down in a bowl of her green over her rice. Sweating like a pig but loving ever minute of it. |
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Quoted: Never said I hated chile, just green chile.Quoted: I was riding to work the other day and a guy on the freeway was hauling green chile in a open top from Hatch down to Las Cruces. Personally I hate the stuff, hard to find a dish without it in this town though. You are living in the wrong state if you hate Chile. I love me some red.
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I cannot believe my first post is not about the incredible handgun training I recently attended or the great deal I got on a Glock this week. Its not about upcoming deer season or how much i despise Obama. Its about Hatch Chiles.
If you have not roasted a big tote sack full of fresh chiles and moved onto making verde or some kick butt chicken enchiladas you have not lived. Im gonna like this site. Hi y'all from Missouri. |
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Never said I hated chile, just green chile.Quoted:
I was riding to work the other day and a guy on the freeway was hauling green chile in a open top from Hatch down to Las Cruces. Personally I hate the stuff, hard to find a dish without it in this town though. You are living in the wrong state if you hate Chile. I love me some red.
You're one state too far north, methinks. That red crap sucks, beans or no beans
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Colorado Springs. Where are they?? PLEASE. _MaH King Soopers, Stetson Hills and Powers, has them for $0.88/lb. Mild and hot. I didn't find the hots to be all that spicy, the half mild and half hot came out with just a bit of a tingle. They do grow some flaming extra hots, though. The produce stand in front of the KMart at Palmer Park and Powers probably has them too, though they're way high on all their stuff. As mentioned earlier, the Pueblo Hots should be coming in any day now, they'll be all over town. Look for guys with the roasters set up in parking lots and such. Pueblo has their annual chile festival too, should be soon. ETA: Looks like Pueblo's festival is late September: http://www.pueblochamber.org/news/loaf-n-jug-chile-frijoles-festival ETA2: If you go to King Soopers, stop by the cheese counter too, and get some of the queso enchilada Muenster or whatever it's called. It's a white cheese with an orange rind, it makes kickass burritos n' such. I pity the fools who've never had a smothered burrrrrrito!
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Quoted: I wasn't talking about a bowl of meat. Though I do enjoy that from time to time.Quoted: Quoted: Never said I hated chile, just green chile.Quoted: I was riding to work the other day and a guy on the freeway was hauling green chile in a open top from Hatch down to Las Cruces. Personally I hate the stuff, hard to find a dish without it in this town though. You are living in the wrong state if you hate Chile. I love me some red. You're one state too far north, methinks. That red crap sucks, beans or no beans   |
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Dove Creek is the Pinto Bean Capital of the World, they rock. The top dry-bean producing States in 2006-08 were: * North Dakota—38 percent * Michigan—14 percent * Nebraska—11 percent * Minnesota—10 percent * Idaho—7 percent * California—4 percent * Washington—4 percent * Colorado—3 percent |
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Dove Creek is the Pinto Bean Capital of the World, they rock. The top dry-bean producing States in 2006-08 were: * North Dakota—38 percent * Michigan—14 percent * Nebraska—11 percent * Minnesota—10 percent * Idaho—7 percent * California—4 percent * Washington—4 percent * Colorado—3 percent They don't grow the most, they just grow the best.
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Quoted:
Alrighty then... I roasted, peeled and seeded 30 or so green chiles, half mild, half hot. I cut up a cheap 4 lb pork roast into ~1"+ cubes and browned it in a few tsps of oil. I removed the meat, and tossed in a chopped onion and a few cloves' worth of chopped garlic, cooked 'til translucent. I then tossed in 3 or 4 tbs of flour, cooked it a few minutes, then returned everything to the pot, and added a can of fire roasted diced tomatoes and two cans of chicken broth, as well as the chiles, chopped (3 or 4 cups worth). I decided to chuck the bone from the roast in as well, I'll fish it out when done. I added some salt, pepper, and a tsp or so each of cumin and oregano. I also tossed in a few spoonfuls of green chile powder for good measure. My house smells incredible now. Gonna let it simmer for about three hours, then serve with flour tortillas, refried beans and some cheese. No pics, sorry! If you haven't had a bowl of green you don't know what you're missing.Just wanted to say made some yesterday,Mmmmmmm good!! |