Food Storage & Other Adventures in Motherhood

Green Chiles

by heather

So last week, a few hours after delivering Miss Cindy Lou-Who, I got online to order a Bountiful Basket (which btw was an awesome basket). One of the extras they had available was a 30 lb bag of Hatch green chiles. I love green chiles and my in-laws really love green chiles so I thought I would split a bag with them. My husband got up early Saturday morning to fetch our produce and I mumbled¬† “Don’t forget our 30 lb bag of green chiles”. He thought I said 3 lb bag of green chiles because there is no way I could have bought a 30 lb bag of green chiles. Oh, I did.

So Saturday morning I opened the bag and looked at a few of the beautiful chiles within. Fantastic. Sunday morning I noticed a small puddle next to the bag. By Sunday afternoon a good part of my house was permeated by a rotten earthy smell. My ox was in a mire of rotting chiles. The original plan was to bag and freeze the top half of the sack and give the bottom half (or more) to my in-laws when I see them later this week. I’m sure that’s exactly what they want to deal with on the day of the wedding reception. Not to mention that I am not really keen on having my house smell like rot until we leave, or having it in my car. Gross.

So to my in-laws “Happy-your-baby-is-getting-married-and-I-know-that-you-don’t-want-a-smelly-bag-of-rotting-peppers”

To everyone else I recommend that when cutting large quantities of peppers that you wear gloves, because even mild peppers have oils that can cause burning and skin irritation.

I was disappointed that so many of the chiles had gone bad and that it caused such a mess. I would say about a third of them were rotten. Even so $19 for 20 lbs of green chiles is a great deal. In the future I will post multiple recipes showing how I go through my half of the peppers. But for now here is one of my father-in-law’s favorites (he’s from New Mexico and happens to know his chiles)

New Mexico Chile Verde
2 tsp olive oil
1/2 lb pork loin (remove visible fat and cut into 1/2″ chunks)
3 small garlic cloves, finely minced
1 red onion, finely chopped (optional)

8 T flour
4 T cornstarch
4 T water

28 oz Hatch green chiles (roasted, peeled, seeded and finely chopped)*
1-2 T chopped fresh jalapeno
2 tsp cumin
1/2 tsp salt
1/4 tsp white pepper
4 chicken bullion cubes
1  14.5 oz can crushed tomatoes

1. Saute pork in olive oil until pink is gone. Move pork aside in skillet. 2. Add garlic (and onion) and saute until sizzling. Put in crockpot on high. 3. In a small bowl make thickener of flour, cornstarch and water. After mixed thoroughly add to crockpot. 4. Add chiles and spices to crockpot. Bring to a low boil, then turn to low and add tomatoes. Simmer for at least an hour or preferably all day. Serve plain over rice, burritos, chile rellenos, chimichangas, etc. Freezes well. Serves 4-6

*His notes say 1 bag, which is about a quart ziplock bag, roasted.
For those of the vegetarian persuasion I haven’t tried making this without the pork before, but the pork is such a small part of it I think that it would still taste great without the meat. I know my other chile verde recipe worked just fine when I left out the pork.

And when I wasn’t washing, sorting and chopping chiles, this is how I spent my weekend:
I’m in love.

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