A local store just got in a shitload shipment of hatch peppers. There are tons of recipes online, but I’m looking for YOUR faves, whether you made it up or found it somewhere. I’m going to buy a bunch today and roast them up.
Sorry, I’m a consumer, not a producer (cook, that is).
But, there is a local New Mexico-style restaurant (Los Dos Molinos) whose family has a Chili farm in New Mexico, and they make the best Carne Adovada ever.
So, I’d be looking for that recipe!
Thud. 
I’ve had a lot of success with adding some hatch chilis to apple pie. I like to throw some grated cheddar in the crust as well.
A week or two ago, I made camarones tampiquena. I was trying to imitate the dish as served by my local favorite Mexican restaurant. The problem was, they used green peppers in the dish and neither my husband nor I are big fans of green peppers. Therefore, I thought Hatch chiles would be far better in the recipe, and I was right. Poblanos would also be good.
It was easy, too. Here it is, though it’s kind of rough on the measurements:
A pound of peeled, deveined shrimp
2 Hatch chiles, sliced
1/2 onion, sliced
1 clove garlic, chopped
olive oil
About 1/3 of a big can of Las Palmas red chile sauce (not enchilada sauce)
About twice as much tomato sauce as chile sauce
Lime juice
Saute the garlic, onions, and Hatch chiles in the olive oil for a minute until they’re wilted. Add the chile sauce and tomato sauce and bring it to the boil, then add the shrimp and let it simmer 3 or 4 minutes or until the shrimp are firm. Add a squeeze of lime juice and salt and pepper to taste. Serve with Mexican rice or rice pilaf.
I always make a green chile sauce, which I then use for anything from chile verde to topping eggs to spooning into mac & cheese, etc. I don’t have an exact recipe, but it’s something like this:
Bunch of Hatch chiles (about 1-2 pounds)
One medium-ish onion, chopped finely
Oil, about two or so tablespoons
Oregano
Cumin
Chicken broth, about two cups
Two tablespoons flour
A couple cloves of garlic, minced
Salt to taste
Saute onions in oil until translucent; add garlic, sautee until fragrant, about a minute or so. Add cumin and oregano; a half teaspoon each should do. Add flour. Stir to make sure flour is dissolved in the oil. Add broth & chiles, stir to distribute flour well. I typically start by adding about a cup or so of the broth and then, as it thickens, keep adding broth until the chile sauce is at a consistency I like. At that point, I let it cook for about 10-15 minutes. Taste. Adjust for salt. If you want, you can also blend it, if you’d like. I usually take an immersion blender to it and half blend it, so there’s still chunks of chiles along with a chile puree.
You can play with it-- add red pepper flakes if you want, tomatillos, whatever, but I just keep it relatively pure at this point and add those sorts of ingredients to whatever else I’m making with the green chiles. I really love this stuff just as it is atop over easy eggs.
I invariably use them to make queso fundido (or flameado, if you want to set your snack on fire). Here’s a modification of a friend’s recipe I used last week:
12 oz. chorizo (or an equal amount of homemade)
1/4 c diced onion
2-3 Hatch chilies, diced
2 jalapenos, seeds removed and minced
1 large clove garlic, minced
1-2 c grated asadero, queso quesadilla, or monterrey jack cheese
Cook the chorizo in a cast iron skillet until done. Remove the chorizo and set aside, remove any excess grease from the pan. Sautee the onion, garlic, poblano, and jalapeno in the leftover grease until softened and fragrant. Remove half of the pepper mixture and set aside.
Stir the chorizo in with the remaining pepper mixture. Top with shredded cheese and reserved peppers.
Bake at 325 degrees for about 10 minutes until heated through and bubbling. Serve with fresh tortillas (or very sturdy chips).
For flameado, carefully pour a tequila shot over it, and light it with a long lighter when you serve it. I don’t do that, I’ll drink the tequila instead.
The original recipe is here. I mostly just added more jalapeno and chilies.
Green Chile Stew is a traditional New Mexican recipe using Hatch green chiles. I make it in a crock pot. Ingredients:
2 lbs. pork (chicken or beef is also good)
2 tbsp. oil
1/2 cup chopped onion
1 tbsp. minced garlic
2 cups green chiles (roasted & skinned)
1 cup chicken broth (or beef broth if you’re using beef)
3 potatoes boiled & cubed
2 cups diced tomatoes (optional)
1 tsp. cumin
2 tbsp. flour
Salt & pepper to taste
Brown the pork, onions and garlic in the oil
Put everything in the crock pot and let it simmer for a few hours
Add or subtract some ingredients according to taste, but meat, green chiles, onions, garlic and potatoes are the essentials.
That sounds so good! Add some mushrooms and you have my three favorite foods (shrimp, green chiles and mushrooms) in one dish. I’m going to give it a try!
Bastards.
I have NEVER seen fresh Hatch chiles available for sale in NYC. You would think one of our multitudes of professional foodie assholes would think to import some in season, but no.
I have to buy the little cans. CANS, by God. So I only use them as an ingredient in sauces and casseroles and beans, never as the main event.
Now I wish I was in Las Cruces, eating a big cheeseburger covered in green chile.
I hadn’t seen them in Portland until this year. Roasted about 2 pounds of them this morning on the gas BBQ, sweat them, peeled and seeded them. Sure wish I’d worn rubber gloves though.
Hey, Bumbershoot: Two cups of chilis sounds like a lot. I took a small nibble of one of mine and it was pretty frisky, but I’m really wanting to try out that stew.
Whole Foods and a few other places here in Chicago have them 'round this time of year. I haven’t checked yet, but I’ve seen them here for at least five, ten years or so now and also at more than reasonable prices (like $2/lb or under, IIRC). I’d be surprised if nobody in NYC gets them in.
Here’s a place I found in NYC. Apparently you gotta reserve them, but the Big Jims are in, according to their Facebook page.
And anyone in the Chicago area (and some bits of Ohio I don’t recognize) who’s interested here’s a chile roast coming up.
Williamsburg! Well, THAT figures. Thank you for the link.
Chicago Whole Foods are SO much better than the one in Brooklyn. The one on South Canal has literally three times the variety of dried beans that I can get here.
Too late: Also, the Sunset stores in the northern suburbs of Chicago are having them this weekend. I might have to run up to Northbrook tomorrow (roasting between 11 and 2) and prices at $2.99/lb.
Yeah, feel free to reduce that to a cup or so. I don’t have a written recipe- I googled it and combined a few recipes to make my post. As far as I’m concerned you can’t overdo it, but adjust as necessary. I just start throwing stuff together and after living here almost 17 years my tolerance is pretty high.
You didn’t even go to the real crazy Whole Foods, then, the one on Kingsbury. Apparently (and I just looked this up), it’s the 3rd largest Whole Foods in the world, at least as of 2009. (So, probably no longer the 3rd largest). It’s just nuts. It’s even got a bar. My wife hates Whole Foods; I only very occasionally shop at Whole Foods, but I probably can live at that one.
I used to live on the 1600 block of N. Clybourn, so that was my local grocery store. LOVED that store.
You’re wrong about one thing, though - it’s got three bars. 
Don’t ALL the grocery stores in Chicago have at least one bar?
It also depends on the type of Hatch chile. Big Jims are on the mild-to-medium side. The Sandias are hotter. Lumbres even moreso. The 6-4s are milder. There are a number of “Hatch green chiles” ranging fairly wildly in heat level.