# Your Hatch pepper recipes. **URL:** \ **Category:** Cafe Society\ **Created:** [August 17, 2016, 7:33pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117 "2016-08-17T19:33:22Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Bumbershoot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bumbershoot/32/3428_2.png) [@Bumbershoot](https://boards.straightdope.com/u/Bumbershoot)\ **Post date:** [August 19, 2016, 3:22am UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/21 "2016-08-19T03:22:54Z")
> [@pulykamell](#): > > 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. Agreed. My brother prefers the ones grown around Chimayo (he lives in nearby Espanola) and they are pretty hot! They can also vary year to year depending on growing conditions, such as rainfall etc. Myself, I like them hot but I’m not a “the hotter the better” kind of guy. It’s the green chile flavor I love, hot or mild. ---
**Author:** ![LVBoPeep](https://avatars.discourse-cdn.com/v4/letter/l/858c86/32.png) [@LVBoPeep](https://boards.straightdope.com/u/LVBoPeep)\ **Post date:** [August 19, 2016, 1:00pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/22 "2016-08-19T13:00:53Z")
We get them fresh at our local supermarket and I like to roast them in the oven, meanwhile I brown some pork loin and deglaze the plan with either beer or if we have it on hand, a generous shot of whiskey. Skin & chop up the peppers. If I’m ambitious I’ll roast some tomatillos with the peppers and add cumin & coriander but if I’m lazy, I’ll just add a jar of salsa verde and call it good. I also add jalapenos and red chile flakes. I don’t really use measurements so it comes out a little different every time - usually with varying levels of heat. Cook in the crockpot for 8 hours or so (my crockpot is evil hot so usually 7 hours active cooking and then it simmers on warm for while) Good tortillas and some sour cream and jack cheese make it a pretty decent meal- probably not authentic but my pepper crazy friend begs me for it … ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [August 19, 2016, 1:57pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/23 "2016-08-19T13:57:50Z")
> **[Apple Green-Chili Pie With Cheddar Crust and Walnut Streusel](https://boards.straightdope.com/sdmb/showthread.php?t=586004)** > > linkety I said I’d bring pie to Thanksgiving dinner. This one might get me banned. Nonetheless, I am intrigued. Has anyone tasted this monstrosity/delicacy? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [August 19, 2016, 2:03pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/24 "2016-08-19T14:03:35Z")
> [@pulykamell](#): > > 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. These are pretty brisk. I was having my usual bad reaction to hot peppers while cleaning out the seeds (coughing, etc.), and my fingers were burning later on from not wearing gloves while handling them. I’m thinking perhaps they’re Sandias from your description. Caution when cooking is the active word here, I think. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [August 19, 2016, 2:16pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/25 "2016-08-19T14:16:36Z")
Make sure not to grab your dick. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 19, 2016, 2:40pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/26 "2016-08-19T14:40:48Z")
> [@Ukulele\_Ike](#): > > Make sure not to grab your dick. Worse is if you have contacts and try to take them out, forgetting you have chile oils on your fingers. I made that mistake twice while handling Thai chiles. I apparently don’t learn from experience. I think I prefer having my dick on fire to my eye. But it is a bit of a Sophie’s choice. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [August 19, 2016, 4:21pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/27 "2016-08-19T16:21:37Z")
> [@Ukulele\_Ike](#): > > Make sure not to grab your dick. Too late. ---
**Author:** ![TexCat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/texcat/32/9041_2.png) [@TexCat](https://boards.straightdope.com/u/TexCat)\ **Post date:** [August 19, 2016, 6:54pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/28 "2016-08-19T18:54:45Z")
No recipe, but I had a great hatch chile cheese steak sandwich for lunch. Yum. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 19, 2016, 7:39pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/29 "2016-08-19T19:39:52Z")
> [@Chefguy](#): > > These are pretty brisk. I was having my usual bad reaction to hot peppers while cleaning out the seeds (coughing, etc.), and my fingers were burning later on from not wearing gloves while handling them. I’m thinking perhaps they’re Sandias from your description. Caution when cooking is the active word here, I think. I actually made the hour drive up north from where I live to get 6# of roasted Hatches. The ones they had there were as you describe them–“pretty brisk.” I asked the guy roasting them what type of Hatches they were, and he didn’t know, but the box they were delivered in had four levels of heat marked: mild, medium, hot, extra hot, and the “hot” box was ticked off. I’m guessing they’re probably Sandias. He said last year they had the mild ones and people complained, so they only got hots this year. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [August 19, 2016, 9:05pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/30 "2016-08-19T21:05:56Z")
> [@pulykamell](#): > > I actually made the hour drive up north from where I live to get 6# of roasted Hatches. The ones they had there were as you describe them–“pretty brisk.” I asked the guy roasting them what type of Hatches they were, and he didn’t know, but the box they were delivered in had four levels of heat marked: mild, medium, hot, extra hot, and the “hot” box was ticked off. I’m guessing they’re probably Sandias. He said last year they had the mild ones and people complained, so they only got hots this year. These were marked as “hot” at the store where I bought them. But, it being Portland and all, where people think mild salsa is hot, I figured they probably weren’t all that. I was wrong. I put about a tablespoon of minced into a big bowl of tuna today, and could feel the heat. ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [August 19, 2016, 9:14pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/31 "2016-08-19T21:14:40Z")
> [@Bumbershoot](#): > > 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. > [@Bumbershoot](#): > > 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! I do make that, and I do add mushrooms. (But then, I add mushrooms to everything.) However… I don’t add any broth (I did the first few batches, but kept cutting back until I noticed it didn’t need any at all), and I don’t add potatoes. I serve it over rice, so no need for another big starch. And I don’t consider the tomatoes optional. And let me tell you, this is really, really good!! I make a huge pot and eat left overs for weeks. I’ve made it with 50/50 pork/chicken and it’s good, but I prefer all pork. I eat so much chicken that it’s nice to have something different. ---
**Author:** ![Bumbershoot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bumbershoot/32/3428_2.png) [@Bumbershoot](https://boards.straightdope.com/u/Bumbershoot)\ **Post date:** [August 19, 2016, 9:41pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/32 "2016-08-19T21:41:50Z")
As much as I love mushrooms, I’ve never added them to green chile stew. That will have to change. I definitely prefer it with the tomatoes, and I think pork is the best meat to use but chicken works well also. For me the potatoes are essential, but I suppose I _could_ try it without and serve it over rice! ---
**Author:** ![Dag\_Otto](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@Dag\_Otto](https://boards.straightdope.com/u/Dag_Otto)\ **Post date:** [August 20, 2016, 4:20am UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/33 "2016-08-20T04:20:06Z")
> [@Bumbershoot](#): > > 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. Looks good. A couple of options that I’ve picked up over the last couple of years: Use an entire head of garlic, but roast it. Mash the roasted cloves into a paste and mix it it the chile stew. Instead of browning the pork, make carnitas and put that in the stew. Sure, it adds about 6 or more hours to the cooking time, but trust me it’s worth it. I usually make the carnitas one day and the stew the next. Skip the potato and add a can or two of hominy and a bit of oregano to make green chile posole. Add the hominy in the last half hour of cooking the stew, or may the last hour if you like the hominy a bit softer. After roasting the chile but before peeling it, take a well roasted pepper (preferably one with a well blackened skin) and set it aside. Rather than peeling it, toss it in a blender with some of the broth you are using and blend the hell out of it. It adds more of the roasted flavor to the stew. If I use roasted tomatillos, I also add them to the blender (and what the hell, if I’m using the blender I’ll blend the roasted garlic too). But not the green chiles (except that blackened one), you want nice chunks of green chile in the stew. Going to get my chile this weekend. Figure I have freezer space for about 40 pounds. ---
**Author:** ![Bumbershoot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bumbershoot/32/3428_2.png) [@Bumbershoot](https://boards.straightdope.com/u/Bumbershoot)\ **Post date:** [August 20, 2016, 3:30pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/34 "2016-08-20T15:30:43Z")
Carnitas would be great in place of browned pork. The hominey sounds good too. I know some people put corn in theirs (along with the potatoes) but turning it into posole is an excellent idea. You guys are coming up with some fine variations; I want to try them all! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [August 25, 2016, 1:40am UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/35 "2016-08-25T01:40:05Z")
> [@Bumbershoot](#): > > Carnitas would be great in place of browned pork. The hominey sounds good too. I know some people put corn in theirs (along with the potatoes) but turning it into posole is an excellent idea. You guys are coming up with some fine variations; I want to try them all! Made your recipe today, after trimming down a 3-lb pork shoulder. I ended up using only 1/4 cup of my hatch chilis, and it was plenty. Just enough to zing the back of your throat, not enough to burn your mouth. I could have stood a bit more heat, but we invited our neighbors to partake and I didn’t want to ruin the dish. They lived in NM for many years and pronounced my product as authentic. Served it with cornbread and honey instead of sopas. ---
**Author:** ![Bumbershoot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bumbershoot/32/3428_2.png) [@Bumbershoot](https://boards.straightdope.com/u/Bumbershoot)\ **Post date:** [August 25, 2016, 2:13am UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/36 "2016-08-25T02:13:24Z")
I’m glad you enjoyed it! But I don’t see how 1/4 cup of green chiles could possibly be enough for 3 pounds of meat, plus everything else. However, I’ll take your word for it! The basic recipe is great on its own but I’m sure you can see how there is plenty of room to improvise. ---
**Author:** ![stui\_magpie](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stui_magpie/32/11010_2.png) [@stui\_magpie](https://boards.straightdope.com/u/stui_magpie)\ **Post date:** [August 25, 2016, 6:07am UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/37 "2016-08-25T06:07:36Z")
> [@Ukulele\_Ike](#): > > 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. Now I had no idea what a Hatch Chili was, so I googled it. Apparently there is technically no such thing as a Hatch Chili, it’s all just very good marketing. They’re just a green pepper grown in a place called Hatch > **[Why are grocery stores so hot for Hatch chile peppers?](https://www.kut.org/austin/2016-08-24/why-are-grocery-stores-so-hot-for-hatch-chile-peppers-texas-austin)** > > For a couple of months out of the year, Hatch chile peppers are in every grocery store. People can find anything from Hatch chile-flavored pasta sauce to beer. ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [August 25, 2016, 10:25am UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/38 "2016-08-25T10:25:23Z")
Yeah even in southern NM, near Hatch, they’re just “chiles”. Buy a bushel and have it roasted in the grocery parking lot. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [August 25, 2016, 2:33pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/39 "2016-08-25T14:33:14Z")
> [@Bumbershoot](#): > > I’m glad you enjoyed it! But I don’t see how 1/4 cup of green chiles could possibly be enough for 3 pounds of meat, plus everything else. However, I’ll take your word for it! The basic recipe is great on its own but I’m sure you can see how there is plenty of room to improvise. I know, but these are some hot peppers; hotter than jalapenos, IMO. After trimming the fat off the roast, it was probably less than 2.5 lbs (there was a lot of hard fat). Also, hot peppers and I don’t really get along very well. ---
**Author:** ![Bumbershoot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bumbershoot/32/3428_2.png) [@Bumbershoot](https://boards.straightdope.com/u/Bumbershoot)\ **Post date:** [August 25, 2016, 2:54pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/40 "2016-08-25T14:54:59Z")
> [@Chefguy](#): > > I know, but these are some hot peppers; hotter than jalapenos, IMO. After trimming the fat off the roast, it was probably less than 2.5 lbs (there was a lot of hard fat). Also, hot peppers and I don’t really get along very well. You might try mixing in some mild Anaheims to bring the heat down next time. Green chile stew should have lots of green chiles in it. [Previous page](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117.md?page=1) [Next page](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117.md?page=3)