Traditional green chile is thinner than other chile sauce and does not contain any chili powder or beans.
For those of you from the Southwest, you are probably familiar with the dispute over Colorado Green Chile vs New Mexico Green Chile.
Fresh green chiles are usually found around the end of August and beginning of September.
As we do with all things seasonally limited, we freeze and we plan ahead.
Thus, frozen Hatch or Pueblo (depending on your New Mexico vs. Colorado preference) green chiles are the go-to for this recipe.
- First things first: you don’t make green chile in a slow cooker. The key is to slowly build and deepen the flavors by adding them in gradually.
- Secondly, please, please don’t used canned chiles! You can used frozen hatch green chiles, but just not the canned version.
In addition to the tips above, there are a few key additional pieces to building just the right flavor for green chile:
*Tips:
-Keep the skins on! Some recipes will say to peel your chiles, but the charred skins really give a good smoky flavor
-Use high-quality smoked paprika. High quality EVERYTHING makes a tremendous difference in flavor, as well as the overall health and spirit of all recipes and creations in the kitchen and beyond.
-Finally, and most importantly, build the flavors in steps – do not just throw everything in a pot and expect the same depth of flavor. Quality cooking (and quality of life) takes time and a little bit (or a lot a bit) of effort.
-USE THE BEST TOAST EVER = LIVE PACHA Sourdough Buckwheat Toast (you won’t be sorry)
Green Chile Smothered Buckwheat Toast
Green Chile Smothered Buckwheat Toast
4-6 slices LIVE PACHA Cheesy Herb Bread, toasted
1/2-3/4 cup Mexican blend cheese, grated
Homemade Green Chile:
1 Tbs. olive oil not extra-virgin, or use canola oil
2 tsp. smoked paprika
1/2 yellow onion, diced
2-3 cloves garlic, smashed and minced
1 1/2 Tbs. ground coriander
1 tsp. ground cumin
1 Tbs. dried thyme or Mexican oregano
1 14.5- oz can diced tomatoes, with juice, not drained
8 oz roasted hatch green chiles, skin-on, diced and seeded
6 cups water
4 tsp. “Better Than Bouillon” vegetable base
2 Tbs. warm water
1 Tbs. corn starch
juice of 1/2 fresh lime
fresh cilantro for garnish
Place oil in large pot over medium-high heat. Once oil is hot, add paprika and diced onion. Cook until onions start to soften and paprika is fragrant, about 4-5 minutes.
Next, add in garlic and cook about 30 seconds. Add coriander, cumin, thyme (or oregano), and diced tomatoes. Cook 1-2 minutes or until spices are fragrant.
Add roasted chiles and stir. Finally stir in water, followed by bouillon base. Bring to a boil and then reduce to simmer. Cook for 45 minutes, or until broth has slightly reduced down.
While chile is cooking, combine 2 Tbs. warm water with 1 Tbs. cornstarch. Add slurry to simmering chile at final the 15 minutes of cooking.
Taste and adjust seasonings as needed. To serve, ladle over toasted LIVE PACHA bread and sprinkle with grated cheese – melt under the broiler for optimal results.
Garnish with fresh cilantro and additional ground pepper.
