It’s chile season and I’m excited! Fresh Hatch green chiles (mild, medium, and hot) are available at King Soopers this week for $0.99/lb, and Sunflower Market has announced on their Facebook page that they’re in-store (at an unknown price).
Hatch chiles are grown in Hatch, New Mexico, which calls itself the “chile capital of the world.” The elevation, soil conditions, and climate in the small town of Hatch are ideal for growing chiles.
If you want to buy them fresh, there’s a limited window of opportunity; Hatch chile season typically runs from mid-August to early October.
Here are some ideas for what to do with those fresh green chiles!
Usually, green chiles are roasted and peeled before being used as an ingredient. Here is a great step-by-step tutorial on how to roast and peel green chiles. (The most important step: wear gloves and don’t touch your eyes!) After you’ve roasted and peeled the chiles, they can be frozen whole or diced for up to a year.
Diced green chiles make a great addition to lots of different foods:
- Try them as a topping for burgers
- Mix them into pinto or black beans
- Add them to your favorite soup recipe
- Stir them into guacamole
- Use them at breakfast with scrambled or fried eggs!
A good chile relleno (literally, “stuffed chile”) is one of my favorite foods. This Chile Relleno recipe calls for Anaheim peppers, but Hatch chile peppers are a tastier substitute! You could also substitute Colby or Monterey Jack cheese for the cheddar.
(If you’re wanting chile rellenos but don’t feel like stuffing and frying the individual chiles, try this recipe for Chiles Rellenos Pie!)
Green chile stew is a perfect dish for autumn. This Green Chile Stew recipe is simple but still so tasty! Pork is the preferred meat for green chile stew, but chicken or beef can also be used.
The Pioneer Woman’s White Chicken Enchiladas are amazing, and they’re even better when made with fresh roasted Hatch green chiles rather than the canned stuff! :)
This Mexican Spoon Bread sounds delicious (and it’s gluten-free!) The recipe suggests using mild chiles, or half mild and half medium, so as not to overpower the flavor of the bread.
Do you like to buy fresh green chiles and roast them yourself? Where do you buy them, and what’s your favorite way to use them?