September…traditionally the time of the year to celebrate the harvest. Food festivals, County Fairs, canning and preserving workshops, farmer’s markets over-flowing with the Earth’s bounty a perfect time to try a new recipe!
Coloradans anxiously await the annual harvest of Hatch Green Chilis from New Mexico. Road side “roasters” have set up their wares ready to prepare this southwestern gastronomic delight. The village of Hatch, New Mexico and the surrounding valley, are located between the cities of Las Cruces and Truth or Consequences. The town came into existence due to the extension of the Santa Fe Railroad Company in 1880. It housed an adobe post office and a railroad flag station named after General Edward Hatch, Commander of the Southwest military. The chili is a variety in the genus Capsicum which are long and bright-green and herald as a premium green chili from the small town of Hatch, New Mexico. They look similar to the common California (a.k.a. Anaheim), but register more heat on the Scoville Chart.
Coloradans anxiously await the annual harvest of Hatch Green Chilis from New Mexico. Road side “roasters” have set up their wares ready to prepare this southwestern gastronomic delight. The village of Hatch, New Mexico and the surrounding valley, are located between the cities of Las Cruces and Truth or Consequences. The town came into existence due to the extension of the Santa Fe Railroad Company in 1880. It housed an adobe post office and a railroad flag station named after General Edward Hatch, Commander of the Southwest military. The chili is a variety in the genus Capsicum which are long and bright-green and herald as a premium green chili from the small town of Hatch, New Mexico. They look similar to the common California (a.k.a. Anaheim), but register more heat on the Scoville Chart.
To celebrate the season here is a recipe for New Mexico Green Chile (serves 6 – 8 people)
INGREDIENTS:
4 cups water
4 cups roasted, peeled & chopped Hatch green chilis
10 oz. canned tomatoes crushed with juice
2 cloves fresh garlic minced
1/8 cup bacon drippings or lard
1/8 cup flour
Salt to taste
2 lbs. cubed cooked pork
4 cups water
4 cups roasted, peeled & chopped Hatch green chilis
10 oz. canned tomatoes crushed with juice
2 cloves fresh garlic minced
1/8 cup bacon drippings or lard
1/8 cup flour
Salt to taste
2 lbs. cubed cooked pork
DIRECTIONS:
1. In a Dutch oven, heat bacon drippings or lard until hot. Add flour until it looks like
Elmer’s glue. You may not need all the flour. Brown flour until carmel in color. if you don’t
brown well enough, chili will look chalky.
2. Add water, whisking until all lumps are gone. add tomatoes with juice, chilis, garlic,
and salt. At this point, chili may be thick, add a small amount of water, but not too much to thin. Add pork and let simmer for 10 minutes.
1. In a Dutch oven, heat bacon drippings or lard until hot. Add flour until it looks like
Elmer’s glue. You may not need all the flour. Brown flour until carmel in color. if you don’t
brown well enough, chili will look chalky.
2. Add water, whisking until all lumps are gone. add tomatoes with juice, chilis, garlic,
and salt. At this point, chili may be thick, add a small amount of water, but not too much to thin. Add pork and let simmer for 10 minutes.
for more interesting chili facts and recipes go to www.hatchchilefest.com
