HATCH CHILE SOUP RECIPES

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HATCH CHILE SOUP | MEXICAN PLEASE



Hatch Chile Soup | Mexican Please image

Got Hatch Chiles laying around?  You can easily whip up a delicious Hatch Chile Soup for some quick meals.  But consider yourself warned, this soup is spicy!

Provided by Patrick

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 (6 cups)

Number Of Ingredients 14

8 Hatch chiles (or 1.5 lbs.)
1 small onion
4 garlic cloves
3 tablespoons butter
3 tablespoons flour
4 cups stock
1 tablespoon Mexican oregano
1/4 teaspoon cumin (optional)
1/2 teaspoon salt (plus more to taste)
freshly cracked black pepper
1 can corn (optional)
freshly chopped cilantro stems (optional)
squeeze of lime (optional)
Mexican crema (optional)

Steps:

  • Rinse the Hatch chiles and roast them in the oven at 400F for 30 minutes or so. You can alternatively roast them on the grill.
  • As the chiles roast you can start building the rest of the soup. Add 3 tablespoons butter to a saucepan over medium heat.  Roughly chop an onion and add it to the saucepan along with 4 peeled garlic cloves. Snce we're blending all of this eventually I usually just leave the garlic cloves whole.
  • Once the onion has softened you can add 3 tablespoons of flour to the mixture. Stir well until the flour absorbs most of the liquid -- this step will help thicken up the soup but you can consider it optional if you want to avoid flour.
  • Add 4 cups of stock along with 1 tablespoon Mexican oregano, 1/4 teaspoon cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Simmer for a few minutes or until the chiles are fully roasted.
  • Once the roasted chiles have cooled a bit you can pull off as much skin as you can, but don't worry about getting rid of all of it. You can also de-stem and de-seed the chiles at this point.
  • Add the Hatch chile pieces to your soup mixture and bring everything up to a uniform temp. Then transfer everything to a blender and combine well. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
  • Return the blended soup to the saucepan. Simmer for 5-10 minutes and be sure to do lots of taste testing! I added more salt to this batch (about 1.5 teaspoons total) but keep in mind the salt level will depend on which stock you use. I also added another generous pinch of cumin to this batch. At this point I also added 1 can of corn (drained and rinsed) but this is optional.
  • Serve immediately but don't forget to garnish! I used finely chopped cilantro stems and a couple dashes of Valentina hot sauce. A squeeze of lime and Mexican Crema are good options as well.
  • Store leftovers in an airtight container in the fridge where it will keep for a few days.

Nutrition Facts : Calories 255 kcal, CarbohydrateContent 41 g, ProteinContent 5 g, FatContent 10 g, SaturatedFatContent 2 g, SodiumContent 1706 mg, FiberContent 7 g, SugarContent 12 g, ServingSize 1 serving

HATCH CHILI RECIPE | ALLRECIPES



Hatch Chili Recipe | Allrecipes image

I've been making this Hatch green chili for years and it never fails to please!

Provided by james

Categories     Soups, Stews and Chili Recipes    Chili Recipes    Pork Chili Recipes

Total Time 4 hours 50 minutes

Prep Time 20 minutes

Cook Time 4 hours 10 minutes

Yield 8 servings

Number Of Ingredients 11

1 pound Hatch chile peppers, halved and seeded
1 (3 pound) boneless pork roast, cubed
2 cups all-purpose flour
3 tablespoons salt, divided
3 tablespoons coarsely ground black pepper, divided
¼ cup vegetable oil
2 cups chicken stock
1 (15 ounce) can diced tomatoes with green chile peppers
1 large sweet onion, chopped
2 tablespoons ground cumin
3 cloves garlic

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
  • Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
  • Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

Nutrition Facts : Calories 359.8 calories, CarbohydrateContent 35.5 g, CholesterolContent 60.5 mg, FatContent 12.5 g, FiberContent 3.8 g, ProteinContent 26.3 g, SaturatedFatContent 2.4 g, SodiumContent 3164.6 mg, SugarContent 3.8 g

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