• There has been a recent cluster of spammers accessing BARFer accounts and posting spam. To safeguard your account, please consider changing your password. It would be even better to take the additional step of enabling 2 Factor Authentication (2FA) on your BARF account. Read more here.

Hatch Chile season, what are you doing?

Fresh from Hatch Valley, NM. These are the hot ones, milder should be in today.
 

Attachments

  • 503F117A-31FC-4B39-9FB3-B586D2C0F228.jpg
    503F117A-31FC-4B39-9FB3-B586D2C0F228.jpg
    100.8 KB · Views: 50
A bit of a lateral here but related..... I am growing fish peppers in my small plot at work. Look them up, consider their heritage, and let me know if you would like some seeds once I harvest them. They have an interesting history, and an unknown flavor, at least to me at this time. A bunch of them are in the green/white striped ripening stage.

I just ordered 6 bottles of WoodBerry Kitchen Snake Oil fish pepper sauce. Don't ask me why. https://www.woodberrykitchen.com/store

If anyone wants to try some let me know. In for a penny, in for a pound! I'm in San Jose / Campbell if you are local.
 
Last edited:
almost got to NM but made a left on State Line road off of 80
 
I'll probably look for some good Southwest green chili on my ride home from Colorado next week.
 
Well, probably true and I'm not even sure if Hatch Chili is used to make the pork green chili found in the southwest, but I love that stuff and have never found a good example outside of Colorado / New Mexico. I had proper Hatch Green Chili in New Mexico last year and I enjoyed it despite it's distinct lack of pork lardy goodness. That said, I need to get the real thing a few times before I leave the area.
 
Hatch Chilies, are different than Chile Verde, it's the tomatillo's that give Verde that tartness,
over the heat of peppers. "Hatch" Chile Verde maybe an item ?
Are "Hatch" a type of pepper, like an "Anaheim" , or a process of roasting?
Green is more acidic, bitter, than the riper red, sweeter, smoother less bite.
 
Hatch is a type, it come from a very specific part of NM. Just like champagne…if it’s not from that region of France it sparkling wine and not champagne 🤣.

They tried to bring hatch green chile to Ca but they became Anaheim chile, which is flavorless spiceless worthless poo.

Chili verde is a Colorado thing. Green chili stew from NM is what you really want.
 
CDONA said:
Problamo, Anaheim,
Ortega, What Nation's call their pepper installed on burgers, may be a brand name.

Never heard/seen NM Green Chile Stew, what is in it ?
Click to expand...
Ortega is a brand name and you will often see on the can that it’s from Hatch. I find the Ortega stuff to be very bland and not worth the purchase. One thing I have found on the shelf of our local grocery store here is 505 green chili. It’s fairly flavorful but without heat which is a disappointment. But it’s all I can reliably get so I eat it.

The base of NM green chili stew is pork, potatoes, green chili and some garlic. Some folks add other veggies but it’s pretty basic.

Edit - I forgot tomato and onion.

In addition to NM green chili you should explore the red chili, it’s sooo good…I’m missing the food from my home state a lot because of this discussion.
 
Last edited:
To be clear y'all California folks don't know what Southwestern green chili is, it is absolutely not Chili Verde, think of it more as a stew or gravy with chunks of pork, flavor compliments of green chili, usually hatch and thickened by lard. It's amazing and it is definitely one thing I miss from living in Colorado.
 
N4teTheGreat said:
To be clear y'all California folks don't know what Southwestern green chili is, it is absolutely not Chili Verde, think of it more as a stew or gravy with chunks of pork, flavor compliments of green chili, usually hatch and thickened by lard. It's amazing and it is definitely one thing I miss from living in Colorado.
Click to expand...
😡

Green chili is a fire roasted chili pod that is diced and is a stand alone thing. It is used to make stew, or put on or in various other foods.
 
If you've never had Southwestern Green Chili ya just don't know.
 
I've made green chili before that was pretty damn good, but I've never had authentic Southwest green chili!
 
I have never had any of those green peppers that have any real heat.
I grew Jalapeños & Harbenros, with nuclear heat, Fear the sliced red nacho, , ,

So, a more conventional pork stew.
I got a really sad, bad, bowl of Chile Verde once in Tahoe, full of celery, no heat, no tart,
lame stew.
I think the cook quit.
 
Got a message from Vons telling me that Hatch Chili's are in season and available at supermarket.
 
You must log in or register to reply here.
Back
Top