Life with the Family O

Tag: green chile

  • Fresh Roasted Hatch Green Chili, a Family Staple

    Hatch Green Chile Roasted

    Our favorite Hatch green chili and Pueblo green chili stand.

    It is that time of year again!  Every August we buy bushels of fresh roasted Hatch Green Chili’s and Pueblo Green Chili’s.  Oh, and you can have fresh garlic added to your green chili batch when they roast it too! We freeze the chili’s for year around family favorites. We have countless family recipes that call for this wonderfully, delicious green chili.  Anything from egg relish to my Grandma’s Chili, to my Mom’s famous Smothered Burritos and my green chili chicken burritos, we use it for possibly any meal of the day.  It is amazing chopped, with garlic salt and slapped on your favorite sandwich.

    The tradition of waiting for the perfect Fall Saturday afternoon and then finding our favorite Hatch Green Chili stand setting up their familiar yellow and white tent – the anticipation is palatable.  Not only does it conjure up thoughts of delicious meals but I can’t help but think of the seasons and activities to come.  Cooler weather with brisk air and blue skies, changing leaves, football Sundays, Fall Festivals, apple pies… then Christmas!  We make sure and buy enough Hatch Green Chili to last us through next August… which it never does.  The more we buy, the more we eat!

    Hatch Green Chile Roasted

    Check out my recipe page for recipes using roasted green chili’s.

    Hatch Green Chilis

    Don’t miss out! Get Hatch green chili or your favorite type of green chili while it’s in season.

    Want to know what to do when you bushels of roasted chilis?

    1.  The bushels are usually already assemble, let the roaster which kinds you want (Med, Mild, Hot, Mixed).  You usually get a discount for buying more.

    2.  After they roast them, they tie them up in a plastic bags.  Let those sit in the closed bag for at least 4 hours.

    3.  Have plenty of freezer bags on hand, I buy the sandwich sized ones.  I put 6-8 chilis in each bag.

    4.  When you are ready peel the chilis, rinse and put them in the freezer bags.  Do NOT put the skins down your drain, make sure you throw away in the trash. I used a strainer, under the faucet to peel and rinse the chilis.

    5.  When closing the bags make sure you get all the air out.  Label your bags and throw them in the freezer.

  • Green Chile “Smothered” Burritos

    Burrito Lovers Special

    smothered burritos

    This is a meal that has always been a tradition in our house when I was growing up.  Here in Colorado we eat a kind of green chile that you don’t find in many other parts of the country.  It is a pork green chile and it comes from “New Mexican” food.  My Mothers family is from Southern Colorado and before that from Northern New Mexico and Spain prior to that.  This type of cuisine is a hybrid of deliciousness.  The base for most of the foods are green chiles, like Hatch, Anaheim and Pueblos.  I prefer Pueblos, then Hatch, then Anaheim.  In Colorado you will find Chile Roasters on almost every street corner from late August to mid-October.  Read here for our tradition of picking up bushels for the year!!

    The list of delicious food you can make is endless.  I will start sharing more recipes as I continue to go through our family cookbook.  This time I made classic Smothered Burritos.  We call them smothered because they are covered in Pork Green Chile, yum.

    This is the recipe we use in my family, however, in this particular recipe I have modified and updated it.

    ingredients for green chileIngredients

    chile base mixChile Base

    Browning flourBrowning the flour, most important step!  See the brown, carmely color starting to develop?  That is perfect!

    Adding PorkAdd diced pork, brown

    browning porkBrown the pork

    chilebaseBlend Chile base, add to pan with browned pork

    burritosInside:  homemade refried beans, sour cream, cheese

    Pork Green_chile

    This is the Green Chile looks like when done

    Smothered Burritos

    Smothered_burritos

    Recipe:

    Lobato Family Green Chile, modified by Mrs. O

    1.5 lbs Pork Tenderloin, diced

    4 cups Chicken Broth

    2 cans Rotel (medium)

    1 large can of Green Chiles

    1/2 small can of Jalepenos

    2 tbsp Vegetable Oil

    3 tbsp Flour

    1 tsp Garlic Salt

    1 tsp Onion Salt

    1 tsp Salt

    Dice pork, heat oil in pan, add flour, stir until brown.  Add diced pork, cook until brown.  In blender mix: 1 can chicken broth, Rotel, Jalepenos, Green Chiles, Salt, Garlic Salt, Onion, BLEND.

    When pork and flour have browned add the blended ingredients, last can of broth and the water.  Bring to a boil, then let simmer for at least 1 hour.  I let mine cook for around 2 hours.  It is even better the next day!

    For burritos, construct burritos with refried beans, sour cream and cheese. When chile is done, pour over burritos add cheese, cover and bake for 2o minutes at 350.  After 20 minutes, remove cover and bake for an additional 5 minutes or until cheese bubbles.