hatch chile recipe

The Best hatch chile recipe

Classic Hatch Chile Recipe

4.6 from 1759 votes

A traditional New Mexican dish featuring slow-cooked chile with tender meat and rich, smoky flavors from fresh hatch chiles. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time2 hours

Resting Time0 mins

Total Time2 hours 20 mins

Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Meat

• 2 lbs ground beef (80/20 blend)
• 1 lb ground pork
• 1 large onion, chopped
• 8 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

For the Chile Sauce

• 12 medium fresh hatch chiles, stems and seeds removed
• 1 cup tomato sauce
• 1 cup beef broth
• 1 cup water
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 bay leaf

For Serving

• Fresh cilantro, chopped
• Lime wedges
• Shredded cheese (optional)

👨‍🍳Directions

1. 1
   Preheat oven to 350°F (175°C). In a large Dutch oven, brown the ground beef and pork over medium heat until fully cooked. Drain excess fat if needed.
2. 2
   Add chopped onion and garlic to the pot, cooking until softened (about 5 minutes). Stir in cumin, smoked paprika, oregano, salt, and pepper, cooking for another 1 minute.
3. 3
   Remove the pot from heat and add the chopped hatch chiles. Stir gently to combine the chiles with the meat mixture.
4. 4
   Return the pot to medium heat and pour in the tomato sauce, beef broth, water, chili powder, and bay leaf. Stir well to combine.
5. 5
   Bring the mixture to a simmer, then reduce heat to low. Cover and transfer the Dutch oven to the preheated oven. Cook for 1 hour 15 minutes, stirring occasionally.
6. 6
   After 1 hour 15 minutes, remove the Dutch oven from the oven and let the chile rest for 10 minutes. Discard the bay leaf. Adjust seasoning if needed.
7. 7
   Serve hot with fresh cilantro, lime wedges, and shredded cheese if desired.

🔧Equipment

• Large Dutch oven or heavy pot
• Cutting board
• Sharp knives
• Mixing bowls
• Wooden spoon
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 80🧂Sodium: 950🌾Total Carbs: 30🥦Dietary Fiber: 8🍬Sugars: 6🥩Protein: 35

📝Notes

Tips

• For extra smokiness, add a dash of liquid smoke or a smoked salt to the chile mixture.
• If using dried chiles, soak them in hot water for 15 minutes before adding to the sauce.
• This recipe can be adapted with chicken, turkey, or even beans for a vegetarian version.

Storage: {“fridge”:”Up to 5 days”,”freezer”:”Up to 3 months”}

❓ Frequently Asked Questions About Hatch Chile

What is the origin of the Hatch Chile and how does it come into being?

The Hatch chile, also known as the Hatch green chile, originates from the Hatch Valley in New Mexico, USA. It’s grown in the warm, dry climate of the region, which gives it its signature sweet and smoky flavor. The process of drying the chiles involves hanging them in the sun for several weeks, which enhances their unique taste and texture. The name “Hatch” comes from the town where it’s primarily cultivated.

How do I store Hatch chiles properly to maintain their freshness?

To store Hatch chiles properly, first rinse them gently under cold water to remove any dirt or debris. Pat them dry with a clean towel. You can store them in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them: blanch them in boiling water for 30 seconds, cool in ice water, and then dry them thoroughly before placing them in freezer bags or containers. Frozen Hatch chiles can last for up to 12 months.

Can I use Hatch chiles in recipes that don’t require them to be dried?

Yes, you can use fresh Hatch chiles in recipes that don’t require them to be dried, though they won’t have the same smoky depth. Fresh Hatch chiles are typically harvested before they fully dry out, so they’re milder and sweeter. You can substitute them in dishes like salsas, stir-fries, or marinades, but keep in mind that their flavor won’t be as intense or complex as dried chiles.

What are some common dishes that feature Hatch chile in their recipes?

Hatch chile is a staple in New Mexican cuisine and is used in many iconic dishes. Some popular recipes include:
– Hatch Green Chile Stew (a hearty soup with meat, potatoes, and green chiles)
– Hatch Green Chile Quesadillas (with cheese, ground beef, and sometimes potatoes)
– Hatch Green Chile Enchiladas (stuffed with meat or beans and topped with green chile sauce)
– Hatch Green Chile Burgers (a twist on traditional burgers with a smoky, spicy kick)
– Green Chile Cheeseburgers (a New Mexico classic with melted cheese and green chiles)
– Green Chile Stuffing (used in turkey or chicken stuffing recipes)

Why do some recipes call for Hatch chiles to be blended into a sauce, while others use them whole?

The choice between blending Hatch chiles into a sauce or using them whole depends on the desired texture and flavor profile in the dish. Blended sauce (often called “green chile sauce”) is smoother and more versatile, allowing for even distribution in soups, stews, or sauces. It’s also great for adding a consistent smoky heat. Whole chiles bring a more rustic, chunky texture and can be used in dishes like quesadillas, stuffed peppers, or as a topping. Using whole chiles also lets you control the amount of heat and flavor directly in the dish. Some recipes call for both—whole chiles for texture and blended sauce for depth.