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#6850752 - 08/09/17 01:05 PM Hatch chile
chalet Online   content
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Registered: 11/08/09
Posts: 2061
Loc: North Side of the Metromess
Pics are backwards. Long story short was in Taos last week and picked up a 25# box of Hatch medium chiles for $13.99. Never really messed with them but the first round of cooking turned out pretty good. Had a chile roasting party Sunday afternoon and split them up with some dummies, er buddies.... Best way to eat them so far was straight off the grill, peeled, on a tortilla with a little salt. Thanks to my buddy Tom from NM for that nugget of info. Big stockpot in the photo was plum full of roasted peppers plus one of my larger mixing bowls so we all got plenty to freeze up.

I cook at the office a few days a week to feed the guys. Today it was chicken with green sauce, hominy casserole, beans and homemade guac. Started by cooking about 15# of boneless chicken breast in a couple electric roasters. Douced them with some different seasonings I had, half covered with chicken broth so they'd stay juicy and cooked at 375 till they pulled apart. Chunked them up in one roaster, stirred them up in the juices to stay moist, added green sauce(made mostly from a recipe I got here sauce recipe, added a little quesadilla cheese and cooked for another 15 min or so. Got some straight up hispanics that work here and they were impressed. I thought it was pretty dang good too..









Edited by chalet (08/09/17 02:23 PM)
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#6850756 - 08/09/17 01:08 PM Re: Hatch chile [Re: chalet]
bill oxner Online   content
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Registered: 11/03/09
Posts: 38607
Loc: Katy-Fulshear
chef
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#6850823 - 08/09/17 02:04 PM Re: Hatch chile [Re: chalet]
Cast Offline
THF Celebrity

Registered: 12/14/08
Posts: 16135
Loc: North Texas - God's Country
Pull them off fire and right into plastic bag and seal bag. Bread bags are traditional. The skins will slide right off.
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#6850878 - 08/09/17 02:48 PM Re: Hatch chile [Re: chalet]
chalet Online   content
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Registered: 11/08/09
Posts: 2061
Loc: North Side of the Metromess
Will have to try that, we were tossing them in a bowl and covering with wrap. Learned that its better to over cook a little than to undercook. Didn't realize how much work it would be. Told my buddy Tom about them and his said man, we need to have a roasting party TODAY if you want to do it right. Fired the grill up, got some beer, busted out the Mescal and got it done. It was all going good til Lance showed up with the goat, then things got fuzzy....
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Concho "I know enough to post here in redneck pot smoking bunker......that's for sure."

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#6850972 - 08/09/17 04:02 PM Re: Hatch chile [Re: chalet]
Dave Davidson Offline
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Registered: 06/24/06
Posts: 4461
Loc: Hurst, Tx
I got tired of roasting and peeling. I now buy them ready to go from Central Market. I generally wind up with about 35 pounds in the freezer every year.
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Without a sense of urgency, nothing ever happens.

Boy, if I say "sic em", you'd better look for something to bite. Sam Shelley, Rancher Muleshoe Texas 1892-1985 RIP

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#6850988 - 08/09/17 04:17 PM Re: Hatch chile [Re: chalet]
Stub Online   happy
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Registered: 04/27/05
Posts: 15418
Loc: Dallas 2 Jacksboro
Looks and sounds tasty up
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#6850994 - 08/09/17 04:24 PM Re: Hatch chile [Re: chalet]
bigbob_ftw Online   content
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Registered: 07/26/08
Posts: 14924
Loc: White Settlement, TX.
would be good on a burger.
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#6852088 - 08/10/17 04:36 PM Re: Hatch chile [Re: chalet]
Buzzsaw Online   content
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Registered: 06/29/11
Posts: 8670
Loc: Frisco, Texas
Oh He77 yes !!
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#6853980 - 08/12/17 03:04 PM Re: Hatch chile [Re: chalet]
retfuz Offline


Registered: 04/05/09
Posts: 7945
Loc: Irving Tx. and Cedar Creek Lak...
Krogers has them on sale for 88 cents a pound or a 25 pound case of them for 18 bucks.

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#6854168 - 08/12/17 06:21 PM Re: Hatch chile [Re: chalet]
blazin Offline
Veteran Tracker

Registered: 10/25/11
Posts: 2144
Loc: Texas
That looks excellent. I use those hatch chiles in a ton of stuff as well.

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#6854914 - 08/13/17 03:07 PM Re: Hatch chile [Re: chalet]
HMK Offline


Registered: 01/23/09
Posts: 7579
They are good added to rotel dip too
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back when we used to eat housecats we marinated them in louisiana hot sauce and soy sauce then season them with lemon pepper........then onto the grill slow cooking them 3 hours........excellent folded in tortillas and pico de gallo----Newgulf

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