My travels have yielded many little jewel recipes, this New Mexico Hatch Chile is one that I have shared with many variations-this one is truly a new little jewel.
MY LITTLE JEWEL RECIPES
Whether I am visiting for a week, a day, or a weekday I always try to come back with the recipes from wherever I travel. Travel may mean visiting an area in California, or in this case it is was the beautiful land of New Mexico, either way, there is always a new and wonderful dish that I savor and must have the recipe. First it was this Green Chile with Pork, now a New Mexico take has won my heart.
FRESH ROASTED HATCH CHILI
When Hatch chili season comes around in late summer, the chili roasters line the roads of New Mexico. At home here in Cali, I rely on Melissa’s Produce for their Hatch chili roasts at local markets. Now living in the central coast I picked up some freshly roasted Hatch chilis at local SB Bristol Farms. Use care when slicing and removing the seeds from the chilis. I always wear culinary disposable gloves and discard them before handling anything.
NEW MEXICO HATCH CHILI
This chili recipe changes a bit each year, and this year is no different. The additions to my original recipe this year are spices, green chili enchilada sauce and a beer. Nothing too novel but they did add a deeper level of flavor to the chili. This recipe remains true to its roots by maintaining a soup-like consistency. The chili is dotted with charred bits from the roasted chilis, along with the spices and tomatoes.
I serve the chili simply with fresh corn tortillas and perhaps some sliced avocado. Travel yields many little jewels to share.
As always, enjoy. B
