Headed to Hatch tomorrow to get mine for the year. I am thinking 3 bags of Big Jims and 1 bag of Sandias should do the trick.

Ride On!

yes, it absolutely rocks

an old rommie in college had the hookup straight from the farm, and I miss it dearly... nothing like a couple pieces of cheddar between some green chile, taken out of a microwave and eating it just like that

most were calm

but that one out of 5 kicked ur ass

and it was awesome

[This message has been edited by Cyprian (edited 8/28/2009 11:04p).]

How do you preserve that many green chiles?

I've never had them, I guess I need to see what all the fuss is about.

They were roasting HATCH green chiles at HEB this morning so I picked up 6 lbs of the Big Jims

Doubleag, the chiles freeze quite nicely

Bought 3 pounds myself this morning. Plan on making green chile burgers tonight and then freezing the rest.

Anyone care to share their recipes for Hatch Green Chiles?

Gut em, stuff em with anything you like. Batter up and fry em like onion rings

Gut em, grill em and put on top of a steak. Ridiculous good.

Gut em, split em and put on a cheeseburger ( Note: If you've never spent much time in New Mexico --- esp Dona Ana county and around the Hatch/Cruces area --- Sonic and Whataburger's idea of a Chili-Cheeseburger is different than what you are used to)

Gut em and make a cream based soup with cheddar cheese and green chiles (to die for)

TIP: Even the whole canned ones are good if you can't get any fresh.

EDIT (Thx Crocker) : Left out the part about peeling the outside skin. He's right too, easier to roast them first so the skin peels off easier and then grill them now or later.

[This message has been edited by SPI-FlatsCatter 84 (edited 8/29/2009 12:45p).]

Doubleag91 - The way you preserve a large amount of chile is 1. Get 'em roasted (easier than doing it on the grill)you'll see why further down 2. once the chile cools a little,put 10 chiles(or however many you want) in a freezer zip lock bag and put 'em in the freezer. 3. When you're ready for chile,pull out a bag, let thaw, peel skin off,gut out seeds and use on everything. Crocker Mom and I get 50# and it'll last almost a year.We go to Hatch N.M. to get ours,makes for a great road trip.

Thanks.

I used to go on a hunt near Hatch. We always drove through there. The only thing I ever bought was a string of the dried chilis.

Do all HEB's have them? I'm wondering about Marble Falls.

A string of dried red chile is called a 'ristra' sp? The way you use those is boil those chiles until pliable and then use a cone shaped collander with a wooden cone shaped roller,I'm sure it has a proper name but dang if I know what it is, to turn it into chile colorado. (Enchilada sauce)

Sorry - I don't know about chiles at the HEB's. We don't have a HEB in El Paso. When roasting chiles they usually charge a couple bucks per box(25#)Well worth it. The reason for the roasting is that the skin peels right off the meat of the chile.

Central Market in Southlake is roasting them up all this weekend and serving their hatch queso and many other recipes.

CrockerDAD, you are missing out not having an HEB in El Paso. Hell, anyone other than Albertson's or Walmart. Was there for Father's Day and Albertson's wanted $8 for the larger size of Heinz 57.

And fortunately, we have the 'connection' that gets Hatch chile delivered to SA (in exchange for a few days with the grandkid).

The red, dried chile off a ristra can be boiled, peeled, and stuck in a blender. Add some water and you'll get a paste. Strain that through a wire mesh strainer. Add onion, garlic, etc., or a little tomato sauce if it is too hot. In addition to enchilada sauce, you can add it to a roast to make chile colorado con carne.

You can also take the Hatch green chile, roast, peel, blend, strain, and add to sour cream, heavy cream, or even queso fresco to make green enchilada sauce. It's the shiznit with chicken.

Damn, now I'm hungry.

Don't I know it! When we go to Angelo we stop at the HEB and just tour. Sometimes I think it's almost as good as Academy. (Yes,We have 2 in EP)I was just giving the basics on what to do w/ chiles for keeping. However, getting to cruise through the valley during chile season with the top down,with the aromas of chile,onoins,etc. your wafting through a 50 mile salsa bowl. Thanx,now I'm gettin' hungry too!

Green chile cheeseburgers were awesome tonight. Luckily I made enough for leftovers tomorrow.

Just bought 10 bags of roasted out in front of HEB in the Woodlands.

They said it was the last day for them.

Chuy's has their annual Green Chile Festival too.

Tonight mrs astongoat is making a Green Chile and Chicken Sour Cream Enchiladas.. wow!

That sounds really good astongoat - Cavjock, are you in the EP area? Just wondering - most folks won't drive 12-14 hrs just to get chile.

UPDATE

Got 120 pounds roasted and put in the freezer. Came out to 110 quart sized bags. As far as recipes, we put green chile on just about everything we eat, breakfast lunch and dinner. Here is a link showing events at HEB and other grocery stores in TX, but they are also roasting chile in California, New York, Virgina and Missouri. When you get your chile there, you should get a recipe book developed by the New Mexico Department of Ag.

http://nmdaweb.nmsu.edu/front-page/chile-promotion-2009/Alumni%20Chile%20Flyer%20TX%2009.pdf

Ride On!

quote:

---

That sounds really good astongoat - Cavjock, are you in the EP area? Just wondering - most folks won't drive 12-14 hrs just to get chile.

---

I live 40 minutes from Hatch, but I would drive 12-14 hours to get my fix. When we lived in Pennsylvania, my folks would ship me chile. I introduced more than a few Yankees to the art of cooking with green chile, among other things.

Ride On!

[This message has been edited by cavjock95 (edited 8/30/2009 11:25a).]

Cruces? Yea- I too had to send my sis in law chile when she was stationed in Philly.(Navy). Now we send it to Columbia SC.

I just made my first burger with green hatch chiles and sharp cheddar cheese. It was as good as advetised!

I roasted some over the weekend too and put on my burger. Awesome!

In case you don't wander over to the GB, made some Hatch Green Chile Chicken enchaladas for dinner tonight. They were awesome

fido
thats looks dang good. Care to share your recipe?

Brutha those look damn good. Green chile makes for some damn fine eats. I need to get more. My wife got a bunch but the way ive been running through them i could use another 100 lbs. Getting to crunch time. Everyone is out here.

Corn Tortillas - From a place here in San Antonio that the mesšican who took my order didn't understand me when I came in and ordered "a dozen corn tortillas"

Chicken Filling - Cheated for this and bought a rotisserie chicken that I shredded. I then combined it with about a cup of jack cheese and some Herdez green tomatillo sauce (about 1/2 cup)

Here's a recipe I found thats pretty much what I did for the sauce. I thought about pureeing the sauce with my immersion blender, but, decided since I was posting this on Texags I'd get at least one "that looks like my dog threw up on a plate" type comment.

Chile Verde ( Basic Green Chile Sauce) makes 2 cups +

2 Tbs vegetable oil or olive oil
1/4 to 1/2 small onion, diced
1 large garlic clove, minced
2 Tbs flour
1/4 tsp ground cumin
1/4 tsp black pepper
1 1/2 cups chicken or pork broth
1 cup roasted, peeled green chiles (10-12 fresh New Mexico, Anaheim or California or poblano chiles), or (if you don't have fresh chiles) 8 oz canned green chiles.
1/4 tsp oregano
1/2 tsp salt
(optional: 2 tsp or more chopped, canned or fresh jalapenos if you want
it hotter)

Heat the oil in a 1-2 qt saucepan over medium heat. Add onion and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Don't let them brown. Raise heat to medium, stir in flour, cumin and black pepper. Cook, stirring about 2 min. When the onion/flour mix just begins to color, remove from heat and add broth, stirring constantly to avoid lumps.

Add rest of ingredients. Return pan to heat, bring to a boil, cover and simmer over low heat another 30 min. The finished sauce should not be too thick; dilute with more broth or water if needed.

I feel a bit let down that you didnt kill your own chicken dude.