Not Q but...

[Jeff_in_KC]

Tomorrow, I will be roasting my purchase from today on the grill... Price Choppers in KC have Hatch, New Mexico green chilis on sale for 99 cents a pound through Tuesday. I got like 6 or 7 pounds of them this afternoon! Plan on roasting and freezing most of them tomorrow BUT on another forum (some of you might have seen it), someone mentioned taking roasted Hatch chilis, peeling them and placing on a pepperjack cheese cheeseburger with a little guacamole on top! Just the thought of that burger could produce wood! :lol: :twisted:

[Samichlaus]

That burger sounds great. How about taking one of those peppers & making the world's largest ABT in the name of science?

[thillin]

Try this recipe for Hatch Pork Chili:

http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=1131984547&category=*BBQ%20BRETHREN%20CHILE*

[Jeff_in_KC]

Hey since I've never roasted peppers like this before, I have a question... should I spray them with olive oil like Pam before or just put on the grill like they are and cook til they start to blister?

[Doorbusters]

I do not spay my peppers. I like them crispy to grind up and use in my rub and chili.
On occasion I will spray with olive oil and stuff for a nice treat.

[G$]

Hey since I've never roasted peppers like this before, I have a question... should I spray them with olive oil like Pam before or just put on the grill like they are and cook til they start to blister?

Do not oil them.
Roast them till they are VERY blistered.
Remove them to a sealed paper bag for 15 minutes.

Then, either pull the skin of as is, or dip them in an ice bath and remove the skin.

Your option on seeds or no seeds. Green chiles are very mild, as are the seeds. I always removed them as a matter of texture though. Most people do the same.

[G$]

Try this recipe for Hatch Pork Chili:

http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=1131984547&category=*BBQ%20BRETHREN%20CHILE*

Looks pretty close to what I would do too. My personal changes:
I'd add two FINELY diced Jalapenos to it, and omit the red and yellow bell peppers. I'd use less beer, and MIGHT add the meat of one tomato. I'd probably use a tad more onion, because I really like onion.

Lastly, ON the butt, for making green chile, I like to smoke them with just salt, pepper, garlic powder, and maybe some dried Jalapeno powder. Cook the butt just a bit less than normal so that it will dice a little easier, rather than pulling right apart.

In any case, it is great stuff.

[Jorge]

Do not oil them.

Your option on seeds or no seeds. Green chiles are very mild, as are the seeds. I always removed them as a matter of texture though. Most people do the same.

That depends on the variety. The Sandia peppers have some heat.

[Jeff_in_KC]

That depends on the variety. The Sandia peppers have some heat.

They're Hatch chilis... not sure if they have different varieties or all just the same. Someone on another forum told me they're about 25% the heat of a jap.

[G$]

They're Hatch chilis... not sure if they have different varieties or all just the same. Someone on another forum told me they're about 25% the heat of a jap.

As Jorge said, the heat does vary. BUT, it will all be fairly mild. Also, there will be large variance, like any pepper, within the same group of chiles.

I typically mix the mild and hotter together. At the market, they are usually sold from seperate bins by forecasted heat. If they are HATCH chiles, then they may be listed as 'mild' and 'medium or big jim'. There are varieities hotter, like Sandia or Lumbre.

[thirdeye]

Jeff,

It sounds like you have the starters for a batch of green chili. Here is another recipe to check out. It comes from my cookin' site.

Green Chili



http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%202/4a0e562a.jpg

My wife developed this recipe 15 years or 20 years ago and over the years it has undergone several revisions. This chili has won numerous local chili contests and placed either first or second at several regional contests. The recipe is very simple, but still allows for changes to suit to your individual tastes. We like to grind our own pork butt and feel that the key to the success of this chili is roasting the ground pork with the spices on top. Most other recipes just add the spices to the stock pot. Many contest cooks use one or more “dumps” of spices during the cook, but we have found that it is not necessary with this recipe.


~thirdeye~


Green Chili:
5 Lbs. ground pork butt - coarse grind. HINT:Remove most of the fat cap and large pieces of internal fat before grinding to prevent excessive greasiness.
1-1/2 Tbsp. salt
2 Tbsp. black pepper
1 Tbsp. garlic salt
1-1/2 Tsp. cumin
1-1/2 bunch green onion, finely chopped in food processor
1 green bell pepper, finely chopped in food processor
16 Tomatillos, pureed in food processor
6 roasted (see notes below) Poblanos, peeled and chopped in food processor
15 roasted Anaheim peppers, peeled and chopped in food processor
24 fresh Serrano chilies, chopped in food processor TIP:For less "heat" reduce only the number of serrano chilies. 6 to 10 chilies would give this chili a "mild" heat rating. 20 to 24 chilies will give this chili an "ooh-wee baby" rating.
3 Tbsp. Chopped garlic
64 oz can chicken broth

Roux:
2 Cups cold water
Flour to make a thick roux

Slowly mix the water and flour together to avoid clumping. This will serve as a thickener.

Cooking Method:
Preheat oven to 400 degrees. Place an even layer of ground pork in a roasting pan and sprinkle the top with all of the dry spices. Do not mix the spices into the pork.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%202/598b7614.jpg

Roast (without turning) for about 45 minutes. After roasting, the pork on the edge of the pan will be done, but the center will NOT be completely cooked. Place all of the meat and drippings into a large stockpot and break up with a fork. Add all other ingredients except Roux. Add enough water to desired thickness. Add more water, if needed, as chili cooks. Cook for 2-3 hrs on low or until chilies have achieved desired doneness. Thicken with Roux to the desired consistency. Allow to cook for 15-20 minutes or until flour “taste” has cooked away and blended.


NOTES:

If you like stew-like green chili, an option is to add some cubes of par boiled potatoes and some coarse chopped sweet onions toward the end of the cook.

To roast chilies: Place fresh chilies on BBQ (medium heat) or in oven at 375 degrees, or use your propane weed burner and roast until the skin is blistered and charred. The photo below shows peppers in the early stages of roasting. Put peppers in a paper grocery bag, keep the top closed to steam the skins loose. Rinse under kitchen faucet to remove skin and seeds. TIP: The chilies can be roasted, steamed and frozen in plastic bags with the skins still on, to keep a full year. Put the amount needed for each batch is a single bag, defrost and rinse away skin and seeds.

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/2fc74072.jpg