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5 of The Best Hatch Green Chile Recipes to Make Right Now

Posted August 17, 2019 by Stephanie
Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs | www.iamafoodblog.com

Slow Cooker Green Chili Hatch Chile Verde Recipe | www.iamafoodblog.com

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs | www.iamafoodblog.com

Hatch chile season is one of the most magical seasons of all. The little green chile that could comes from New Mexico and is the backbone of so many wonderful New Mexican and Southwestern dishes. Hatch season starts at the end of summer and goes into the beginning of fall and if you’ve ever visited the Southwest, you’ve definitely seen the well deserved love for Hatch green chiles.

It’s a strangely famous pepper considering how small the growing season and region is. But I suppose they’re a bit like the grapes of the Champagne region in France – if the grapes aren’t grown in Champagne, what you make from them isn’t really champagne, it’s just sparkling wine. Similarly, you can grow “Hatch” chiles elsewhere but if they’re not grown in the Hatch Valley of New Mexico, they’re not really Hatch chiles. If you haven’t had a Hatch chile, they’re similar to the more common Anaheim chile.

If you can’t find fresh Hatch chiles you can always use any other green chile of course, but you won’t get that awesome subtly sweet spicy crisp smoky taste. You can also use canned/jarred Hatch chiles. Regardless of where or how you get your chiles, here are 5 recipes to make using Hatch chiles right now.

More Hatch chile recipes coming soon. We just need to get to the store to buy a whole bunch of them – I have so many ideas!

Instant Pot Pork Shoulder Chile Verde Recipe | www.iamafoodblog.com

Slow Cooked Hatch Chile Verde Stew
A warm and comforting hearty stew full of roasted Hatch chiles, tomatillos, chunks of tender pork, and onions and cilantro to brighten. Seriously so good with tortillas, stuffed in a burrito or enchiladas, or even on its own.

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs | www.iamafoodblog.com

Oven Baked Hot Hatch and Honey Chicken
This is a little riff on hot chicken, but New Mexico/Southwest style with hot Hatch chiles (try to find the ones that are labeled “hot”). There’s a little bit of heat, a little bit of sweet, and a whole lot of deliciousness. Serve it up with some avocado for some extra over the top goodness.

Stove Top Hatch Green Chile Mac and Cheese
There’s just something about green chiles and cheese – they’re a match made in heaven. This is a super easy one pot, no drain mac and cheese that highlights smoky roasted Hatch chiles. I would eat this every day if I didn’t think I would turn into a ball.

hatch chili and cornbread waffles - www.iamafoodblog.com

Hatch Green Chili and Cornbread Waffles
This is a totally different take on green chili and so not what you’d find in the Southwest – they would never use tomatoes! Still, I think the flavors pair perfectly: the sweetness of the tomatoes and the smoky spice of the Hatch. Plus, who can say no to cornbread waffles?

Easy 4 Ingredient Hatch Chile Salsa Verde | www.iamafoodblog.com

Easy 4 Ingredient Hatch Chile Salsa Verde
Chips and salsa here you come! You haven’t lived unless you’ve had Hatch chile salsa. It’s smoky, buttery, and so so delicious. This is a super versatile salsa – eat it with chips or use it as a topping for any sort of roasted or grilled meats.

Hope you guys are inspired to head out and get some Hatch chiles! And keep your eyes peeled for more Hatch recipes :)

PS – I made these enchiladas with regular ol’ green chiles, but they would be AMAZING with hatch!

Best ever chicken enchiladas: easy to make and even easier to eat. A super-simple homemade green chile salsa verde sauce and endless customizable options. #enchiladas #chicken #chickenenchiladas #recipes #dinner #greenchickenenchiladas

19 Comments

  1. Kathy Gallegos says:

    They look pretty sad, wouldn’t even try them, especially since most people eat with their eyes!

    1. Toby says:

      this looks great -love Hatch Chili’s!!!! Thanks for the recipe.

    2. Sillychilie says:

      You’re fun

  2. Rosita Alires says:

    Thank you so much for sharing!

  3. Connie says:

    We are from New Mexico but recently moved to Texas and was going to order them but Aldi got 25 lb cases in this week and are selling for .49 a lb. I am so happy. I bought 3 cases. Just wish they roasted them here like they do at home. I’ve rosted 2 cases so far, one to go. Alot of people in the store couldn’t figure out what I was gonna do with so many and were asking a ton of questions. Lol.

    1. Sherry says:

      Same thing happened up here in Eugene, Oregon.
      I bought 2 25lb cases and they had no clue what i could be doing with so many.

    2. Don says:

      Did you order your Hatch chili from Aldi’s?

    3. Shana says:

      I bet if you asked one of the roasters at the chile stands they’d roast them for you?

      1. S. Rose says:

        I find that doing a single bushel pretty much takes the day between the grilling, the tempering, the seeding, the skinning, and the packaging. At the end of that day, the floor is a sticky mess and there is zero chance for physical intimacy for another day because capsaicin. But worth it.

  4. Julie says:

    Hatch green chile is exactly that; grown in Hatch. New Mexico is about green chile and everyone has their preference of where it comes from. Chimayo is a favorite for many as is Limatar and Socorro. And you won’t find anything with tomatillo in a southwestern restaurant; that’s strictly Texas or Mexican. They have great food just very different from New Mexican. You obviously have not lived in New Mexico.

  5. Jake says:

    I live in Dona Ana County, and the Mesilla Valley. We have the Chile Research Lab here at NMSU. All Chile grown here and in the little town of Hatch is the same variety. The Chile is not called Hatch Chile, that is only the name of the town where they started a child festival every year way back when. All Chile grown here in Dona Ana County is of the variety: either Sandia A, or Big Jim or Barker which is the hottest. They are all from the Anaheim Chile. So in short “Hatch” is only a name used for a brand. It is still Anaheim Variety Chile. Thought you would like to know. From a New Mexico Chile Lover

  6. Maria says:

    I pay 50.00$ or more for 20 lb. In California

  7. Sara says:

    Thanks for sharing!

  8. BBetty Roberts says:

    I want to print the recipes. Where are they?

    1. Stephanie says:

      hi betty,
      just click on the photos or the titles of the recipes and they will take you to the page where you can print :)

  9. Tara says:

    I FINALLY found tiny bags of Hatch Chiles here in VA! I’m from San Diego with family in Phoenix and they were a thing! Then moved to the east coast, took me 2 years to find them in NC, where they were again this year, but I had already moved north. Anyways, bought out the store’s whole stock of the $6.99 for 1 lbs of peppers and I couldn’t be more thrilled with my purchase! Can’t wait to try these recipes!! Been eating them at every meal all week so far!

  10. Larry says:

    They roast them here in Hot Springs, Arkansas and I love it

  11. Gary says:

    Batch of chili verde sits in my refrigerator now.

  12. Kelley Watts says:

    I found Mi Abuelo Organic Chile now has roasted Hatch chile for sale on Amazon for as little as $10 a lb. (14 lbs). I didn’t even know anyone had roasted Organic chile much less roasted Organic Hatch chile. That’s a bargain, when you can barely find hatch chile in CA. They don’t even advertise it in Las Cruces where their plant is.

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