Now that’s an idea worth pursuing. While the stew was good, there was an absence of good strong pepper flavor. When I added the quarter-cup of peppers (erring on the side of caution), I fully expected that it would need more; probably another quarter cup. But when I tasted it after about a half hour of simmering, the heat sting was very noticeable. Perhaps if I’d had Anaheims on hand or even a bell pepper, I might have added them at that point. There’s always next time, and I’ll have some of these in the freezer for when the weather turns.
Another note: I didn’t think the teaspoon of cumin would make any difference to a pot of stew that large, but it was pretty much right on. I think mine was heaping, as I really like cumin, but thankfully I didn’t see it as a typo and slog in too much.
This is super-simple – just made these for the third time this summer last night. Marinate some boneless, skinless chicken breasts in some sort of tequila/lime/chipotle dressing for around 30 minutes, grill them until done, slice them up into strips, arrange on a toasted/grilled bun, cover the chicken with a seeded green chile, cover that with some pepperjack, then cover with the top bun and keep it on the grill until the cheese is melted, y Roberto es tu tio.
Everybody’s got their own green chile (stew) recipe, and almost all of them are worth trying. My mouth is watering with anticipation of the arrival of green chile season.
Yeah, it really should have enough to be recognizably green from the chiles. Here’s a reasonable photo. And that haunting, smokey roasted taste that imbues the stew. Yum!! Yeah, I would try roasting some mild Anaheims or perhaps even cubanelle peppers (no heat whatsoever or at least not that I’ve noticed) to make up at least some of the difference if the Hatch peppers are too hot.
So what’s the easiest way to peel Hatch chiles? I was in Las Cruces last summer on business, so I tried cooking them at the hotel. I’ve tried roasting them on a gas grill, roasting them on a pan, microwaving them, etc. and still couldn’t get most of the skin off.
Yes. You really have to roast them pretty well. I mean, you don’t have to get the chile completely black, but don’t half ass it or the skin won’t come off at all. The top right picture is pretty much what you’re going for. I had a bitch of a time trying to peel them the first few times until I figured out I was being too conservative with my roast. I actually had to re-roast the chiles I bought last week as they weren’t anywhere near roasted enough to peel easily.
