Come August, when the temperatures have been on their multiple 100-degree day streak and the swimming pools are no longer cooling anyone down—this is the time. It’s now that I start longing for those cooler months, but at the same time have come to accept the end of the summer heat.
This is when the Hatch chiles arrive—and it’s time. Time to roast them over an open flame with family and friends, outdoors with the heat. The work isn’t over yet. These chiles still need to be peeled, seeded and put-up.This is a week-long process at my home that is tradition. I order my case of Hatch chiles (mild and hot) from Market Street in July and pick them up in August once the green glories make their arrival. Sure, it’s a labor of love—one that could easily be assisted by Market Street’s roasters (because their roasting service is very nice!). But roasting Hatch chiles is a family tradition, and I can’t deny myself that.
With my freezer fully stocked with bags of freshly roasted chiles (I put them in 2 cups increments in resealable plastic bags) I rest easy that the coming months will still have Hatch flavors when desired.Not only do I prepare the chiles for the coming months, but I also cook with these chiles during the month of August.
Pork shoulder, beer and Hatch chiles is typically where my mind first goes when I grab my treasure of chiles from Market Street. Hatch carnitas is a staple in our kitchen (and I always try to have a batch on hand in the freezer), but this summer I wanted to simmer stew.Hatch Pork Chile Stew. It’s like a beacon to all the Hatch lovers out there. It’s classic. It’s flavorful. It’s versatile.
This summer I simmered in August, on a day that my air conditioner may or may not have survived. It was 103 outside and the cooktop was cookin’. It was lovely and the house smelled of another successful green summer.
3 teaspoons kosher salt 1/2 onion, diced 2 jalapenos, seeded 3 garlic cloves, crushed 3 cups tomatillos, rough chopped 12 ounces lager beer 8 cups chicken stock 3 cups roasted Hatch chiles (peeled and seeded), well chopped 2 teaspoons cumin 1 teaspoon red wine vinegar cilantro, for topping tortillas cooked rice
Hatch Pork Chili Stew
3 teaspoons kosher salt
1/2 onion, diced
2 jalapenos, seeded
3 garlic cloves, crushed
3 cups tomatillos, rough chopped
12 ounces lager beer
8 cups chicken stock
3 cups roasted Hatch chiles (peeled and seeded), well chopped
2 teaspoons cumin
1 teaspoon red wine vinegar
cilantro, for topping
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.