Got Some Hatch Chilies, any ideas ?

[Idahawk]

I've got 5-6 large hatch chilies and a whole bunch of country style pork ribs was thinking about a verde or chili ? I understand they have a nutty taste , any tips or advice , I was going to roast them on the grill and then stew them with the pork?

[1buckie]

I used to goof up & try to use these with the skin on, but found from people who know that the skin is not digestable & ends up papery....here's yesterday's.....first small run of these...more  & more uses on the way....there's some people here that are from the general neck of the woods that will really know how to handle these........


Char on grill .......



Wait a minute, throw them in a paper bag....wait a few more minutes to start to cool off & throw bag in freezer...........



After just a little bit, lay them out, cut strip out seeds, peel skin & use however......



I used them in tater packets with onion, sweet pepper, butter, garlic, roast tomatoes, etc.



The C. ribs would be  a great idea.......a really good sauce that matches perfect with Hatch's is Stubb's Chile sauce, if you want to group up the soup in your stewing......



Used it on pork ribs before & it's really good.....

[Idahawk]

Thanks for the tips

[Idahawk]

Throwing the chilies on the grill right now , going to roast an onion and 3 cloves garlic as well , got my 12 Dutch oven to go on the grill after I put a quick char on the pork

[1buckie]

Great !!!

i'm doing some more tonite or tomorrow....finding if they char too, too long that they get a little mushy....it's hard to tell, but that pic up there was a bit over.....I'm trying for some stability to the original pepper after seeding / cleaning so I can wrap 'Turds....if they get a bit to done, they still work great in stew, bake, braize things.....the flavor seems to richen (word?) & increase a little from roasting.....

look forward to your results !!!!

[Idahawk]

Put a nice char on them and put in a bag to steep , worked perfectly .



Grilled my pork hot and fast just until rare and rested before chunking


Olive oil , onion and the chili, bloomed the spices in the Dutch  added chicken stock and brought to a boil , reduced heat to simmer and emulsified  added the pork and covered .






Simmering now until the pork just falls apart , the smell is incredible, those chilies are tasty smelling , no doubt .

[Idahawk]

Looks like I'll need a slurry to slightly thicken it at the end , for now it's just bubbling nice and slow and killing me with the aroma ...

[1buckie]

Well....this is about a "Post-Of-The-Week !!!!!!!

[Idahawk]

Added 1 small cubed up russet spud instead of the slurry for a thickener it's working perfectly

[1buckie]

Back in a few....going to get more Hatch chiles........

[Idahawk]

Sorry for no plated pics ,the friends showed up , the beers got flowing and we grubbed down on Pork Verde I made an omelet yesterday and finished it up for lunch today

Green Gold:)  I bought 10 more pounds of chilies while they are here, going to roast them and freeze back for future use , I'm a big fan now

[1buckie]

Yep,  did more yesterday & made Hatch chile 'Turds....still some fresh ones on hand & the stores have the last of their stocks coming out in the next day or two..................

Sausage & cream cheese.....and some other variations....

[dazzo]

....did more yesterday & made Hatch chile 'Turds....

Assuming they were good?

         

As always!

[1buckie]

Oh yeah....several were cream cheese & powdered confectioner's vanilla....a new take on an old favorite....Dessert 'Turds.....

[Idahawk]

Buckie IS