The Addiction

[16Adams]

Saturday The Bride encouraged me to stop at a roasting on opening day. I was going to wait. Glad I stopped. These are meaty peppers. Cleaned and bagged.
A start

[SMOKE FREAK]

Pre roasted?

[16Adams]

Yes. Roasted on site. I just cleaned these up before bagging. Bought at United Supermarket. Walmart has cases of Young Guns. They usually drop dramatically in price as season progresses. Currently 20$ per case that I think is 30#, may be less but not much

[SmokeRingsMatter]

I guess i just don't live in the right area to understand what all the fuss is about with these peppers.

[SMOKE FREAK]

Originally Posted by SmokeRingsMatter

I guess i just don't live in the right area to understand what all the fuss is about with these peppers.

They can be ordered online.

Green chiles are a way of life.

[Dr. Trout Bum]

Haven’t seen them locally yet, but I hear some of the markets in ABQ are roasting.

I have just enough left in the freezer to get me into prime time in August.

[16Adams]

Agree, Prime Time is August. This container was small. Like 7 roasted peppers small. All a really good size and meaty. Opening roasting day isn’t sameness of black Eye peas on New Years Day, but similar. Small amount of Bigs for the beginning

[Dr. Trout Bum]

Big, meaty peppers = chile rellanos!

[Robert]

Originally Posted by SmokeRingsMatter

I guess i just don't live in the right area to understand what all the fuss is about with these peppers.

It may just be a regional thing, but the popularity seems to be expanding each year. Not sure you have them available to you in your area but they can be ordered online. I used to work with a guy that had a bag of Sandia, a bag of Barkers and a bag of Pueblo shipped to him each August and he would bring me a ziploc sandwhich bag of each. There is something about the flavor of the roasted peppers that I like. Other folks, not so much. I have heard of people roasting Pablano as a substitute to the Hatch peppers. Roast the peppers on a hot grill until the skin blisters and starts turning brown to black. Remove and set in a Ziploc bag or brown paper sack. Then remove skin and use in recipe. Can be frozen.


Check out this recipe that Andy posted last year. I find this to be a good recipe.


https://www.bbq-brethren.com/forum/s...light=sloppers


Here is a recipe I used from a website I found but cannot remember. I used the cubed pork instead of the ground.



Pueblo Sloppers
Makes 4 burgers, with 2 quarts of fiery chili
For the chili:

• 1 lb. roasted green chiles
• 1 lb. ground pork or pork shoulder meat cubed into 1 inch pieces
  
• 1 large onion, diced
• 6 fat cloves garlic, minced
• 2 tsp. dried oregano
• 2 tsp. cumin
• 1 tsp. ground coriander
• 1 can crushed tomatoes ( i used Rotel)
  
• 1 quart chicken or pork stock

For the burgers:

• 4 large burger buns, or a hefty bread, like kaiser rolls
• 4 burger patties, 6-8 oz. each
• Shredded cheddar cheese, for serving
• Diced white onions, for serving
• Chopped cilantro, for serving

Preheat the broiler to high; rub the chiles all over with a bit of oil, then place in a pan and broil for 20 minutes, flipping with tongs halfway, until the skins are blackened. Put the chiles in a large bowl and cover with plastic wrap; set aside to cool for at least 10 minutes. Remove the stems, seeds, and blackened skins—if the skins don’t come off, don’t worry about it, and if you like your chili brutally spicy, leave the seeds. Use a food processor or blender to puree the chiles with a cup of the chicken stock.
Coat the bottom of a Dutch oven with a little oil and place over high heat. When the oil begins to smoke, add the ground pork and begin breaking it up with a wooden spoon into small pieces. Spread the pork across the bottom of the pan and allow to cook undisturbed for 3 minutes so it can properly brown, then give it a stir and continue cooking until fully brown. Add the onions and garlic with a big pinch of salt and continue cooking, stirring occasionally, until soft—if anything begins to stick to the bottom of the pot, deglaze with with a little bit of the chicken stock. Add the oregano, cumin, and coriander and cook for a minute to toast, then add the tomatoes, pureed chilis, and the rest of the stock. Bring to a boil, reduce to a simmer, and cook, uncovered, for one hour. At this point taste the chili for seasoning, add salt/pepper/spices as desired*, and continue simmering as you make the burgers.
Preheat your grill over high heat. Split the buns in half and toast; place in the bottoms of four bowls and sprinkle with a little cheese. Season the burgers on both sides with a little salt and pepper and grill to your liking. Put the burgers on the buns, top with chili and white onions, then more cheese and chopped cilantro. Serve with extra chili on the side, and a big glass of milk.
*If the chili is too spicy for your tastes, right before serving, mix your portion with a few spoonfuls of sour cream before pouring all over your burger. The compound that causes heat in chile peppers, capsaicin, is fat-soluble, and will bind to the fat in sour cream, keeping it from sticking to your tongue and burning your face off.


I also used Cheese Jalapeno burger patties that Sam's Club was carrying last summer. They no longer have them this summer.



Thanks,


Robert

[16Adams]

^^^awesome^^^

Had my first Slopper by an accidental miscommunicated food order. Been a fan ever since

[Smoke Dawg]

The pre-roasted ones are handy but They use a gas flame and I prefer to roast my own with a wood fire to get the smoky flavor.

Around here right now just set them outside and they will get smoke from all the wildfires!

[SmokeRingsMatter]

Originally Posted by Robert

It may just be a regional thing, but the popularity seems to be expanding each year. Not sure you have them available to you in your area but they can be ordered online. I used to work with a guy that had a bag of Sandia, a bag of Barkers and a bag of Pueblo shipped to him each August and he would bring me a ziploc sandwhich bag of each. There is something about the flavor of the roasted peppers that I like. Other folks, not so much. I have heard of people roasting Pablano as a substitute to the Hatch peppers. Roast the peppers on a hot grill until the skin blisters and starts turning brown to black. Remove and set in a Ziploc bag or brown paper sack. Then remove skin and use in recipe. Can be frozen.





Thanks,


Robert

I have only seen them in a can. I am just curious what sets them apart from other green chilies?

[Markov]

In the Northeast, Wegman's typically has a weekend when they bring in large bags of fresh Hatch Chiles. Usually the second to last or last weekend of August.

I've heard that some stores even have roasting available, but none around me have in the past.

[Robert]

Originally Posted by SmokeRingsMatter

I have only seen them in a can. I am just curious what sets them apart from other green chilies?

Just the flavor of the roasted peppers and I think the variety probably plays a part as well. Different varieties have different flavors. Take a bell versus Italian versus jalapeno, versus habanero, etc. Yes they have different Scoville ratings, but the flavors are different as well. Kind of like a Vidalia onion is different than a regular yellow onion. Apples Gala, Honey Crisp, Fuji, etc., all slightly different.


Thanks,


Robert

[Dr. Trout Bum]

For those just dabbling in the green chile world, here’s a great way to incorporate it into you next cook:

Beans -

Ingredients
6 strips Thick Sliced Bacon
½ pounds spicy Pork Sausage
1 whole Yellow Onion, Chopped
1 Cup of hot hatch green chile
16 ounces, weight Canned Pork And Beans
15 ounces, weight Canned Ranch Style Beans
15 ounces, weight Canned Black Beans
15 ounces, weight Canned kidney beans
½ cups Brown Sugar
1 teaspoon Dry Mustard
1 Tablespoon of spicy Chimayo red chile powder
½ cups BBQ Sauce, recommend Sweet Baby Ray Chipotle
1 whole Green Bell Pepper, Chopped
1 whole Red Bell Pepper, chopped
Preparation
1. In a Dutch overnight, brown bacon and sausage with onions and green chile.
2. Mix in remaining ingredients (except bell peppers), bring to a boil, then remove from
heat.
3. Stir in bell peppers and put in your smoker uncovered at 350 degrees for 1.5 hours, then cover and
bake at 275 degrees for 2 hours.




This is a BIG winner everywhere I go. There are a lot of layers to this flavor, so the chile is not the star of the show, but it’s a very versatile ingredient.