Hatch Green Chili
This recipe is best around August, when you can go down to your local farmers market and get roasted green chilies. However, I would like to make this sauce more often then not so I will buy the frozen ones if they are not in season.
Prep Time 1 hour hr
Cook Time 2 hours hrs 35 minutes mins
Total Time 3 hours hrs 35 minutes mins
Course Sauce
Cuisine New Mexican
Large Saucepan
Blender / Food Processor
Disposable Gloves
Cutting Board & Knife
- 1 lb Pork or Chicken diced or shredded
- 3 lbs Hot Hatch Green Chiles skinned > seeded > divided in 2 parts
- 8-12 cups Broth / Stock chicken
- 6 Jalapeno Peppers roasted > pureed
- 3 Habanero Peppers roasted > pureed
- 3 Garlic cloves
- 2 Onions diced (12-15oz)
- 1 1/2 Tbsp Italian Seasoning
- 1 1/2 Tbsp Paprikia
- 1 cup tomatoes diced (more or less can be added)
- Salt + Pepper to taste
- 1/2 cup Butter unsalted
- 1/2 cup Flour
Prep
Dice your onions and raw pork / chicken ahead of time.
Use gloves when prepping / handling the peppers. Put raw peppers in the oven on broil until the skins start to bubble (7-10 minutes). Steam in a bag until softened (20 minutes).
Once all the fresh chilies and peppers have been roasted slice them open and discard the seeds and skins
Transfer half of the green chilies to a food processor, top with the habaneros, jalapenos, and garlic. Puree until the color is the same throughout the pepper mixture. Dice the remaining chilies and set aside.
Get Cooking
Sauté the onion on stove top med heat until translucent / caramelized.
If using raw meat, add it to the onion mixture and cook until pink color turns to white or brown.
Combine the pureed pepper mixture, diced green chilies, and the broth. Let it cook down until the contents of the pan have decreased in volume by half (1-2 hours).
Wait to Add
Once the mixture has cooked down add diced tomatoes & seasoning.
If using precooked meat, add it to the pot with the tomatoes and seasoning.
Cook on med heat for another 30 minutes, then add the roux.
In a small saucepan whisk the roux together [1 part butter : 1 part flour]. Add to the green chili to act as a thickener. Pull from the heat when it has come together (less than 5 minutes).
Version 1: This recipe is made with Diced Pork, Homemade Bone Broth, Frozen Green Chilies, Fresh Peppers and Onions, & Canned Diced Tomatoes.
- Defrost the diced green chilies in hot water before use.
- Add raw meat with the caramelizing onions up front and let them cook down with the chili.
Version 2: This recipe is made with Smoked Pulled Pork, Homemade Bone Broth, Farmer's Market Chilies, Peppers, Onions and Tomatoes.
- Prep the freshly roasted green chilies by skinning and seeding them.
- Add precooked meat once the pot has cooked down to half the original volume.
Ratios:
- Thickening [10 parts liquid : 1 part roux]
- Green Chili [1 part roux : 1 part tomato : 1 part complimentary peppers + garlic : 2 parts onion : 3 parts meat : 6 parts green Chile (divided) : 10 parts broth]
Make more roux then you needed? Freeze it and use it later.
Source
How to Roast a Jalapeno Pepper in the Oven
Keyword green chili, hatch green chili, pork green chili