With last week’s bounty in hand here’s my recipe for green chile. It’s a sort of New Orleans take on the classic, and doubtless would be viewed with some suspicion by Southwestern traditionalists. I start with a roux, a red-brown roux to be exact, and keep the spicing simple in order to highlight the perfect flavor of those Hatch mediums. Of course you can use any other chile pepper, but at your peril.
- 2 Tb oil
- 2 Tb flour
- 1 cup (about 8 oz by weight) Hatch medium chiles
- 1 clove garlic, minced
- 1/2 cup onion, chopped
- 1 cup light chicken stock + 1 cup water
- 1/4 tsp cumin
- 1/4 tsp oregano
- salt and black pepper to taste
Heat oil in a heavy-bottomed pot on medium-hgh flame. Slowly add flour when hot, stirring constantly. The roux will turn smooth and start to color. You are aiming for a color a little lighter than peanut butter – watch carefully and toss in onion at this point to slow cooking. Turn down heat, add garlic, and cook for a minute more. Add the chiles and stock and stir well. Season initially then simmer for about 20 minutes, reducing only slightly. Correct seasonings. Serve with beans, eggs, tortillas, fried potatoes, etc.
A true Southerner would add a dash of Tabasco, but that is only because a true Southerner adds a dash of Tabasco to everything.
Purists shudder, but this is really good with about a cup of tomato added. If you are feeling lazy use a can of Rotels, but be sure to peel and seed fresh tomatoes. Simmer a few minutes more, and use as above.
Hilltop Gardens, by way of my freezer