Hatch green chiles are special; somehow the minerals and soil in Hatch, NM turn your ordinary Anaheims into something extraordinary. That's terroir for ya. In Texas, lots of stores roast the chiles during the season, so you can buy them by the pound and stash them away in the freezer. It's a little bit of work to peel and seed them, but the payoff is getting to pull green chiles from your secret stash and make something delicious--like a Hatch green chile enchilada sauce!
Recipe: Hatch Green Chile Enchilada Sauce
Vegetable oil
1 small yellow onion, finely diced
2 cloves of garlic, finely minced
1 tsp cumin
1 tsp oregano
1 1/2 cups frozen Hatch green chiles, thawed
1 1/2 cups vegetable broth
1/4 cup cilantro, coarsely chopped
Juice of one small lime
In a large saucepan, sauté the onion in the oil over medium heat until it softens; five to seven minutes. Add the garlic, cumin and oregano and continue to sauté for two more minutes. Add the chiles and continue to cook, stirring frequently for few minutes. Add the vegetable broth and cilantro, bring to a boil and then simmer for five minutes. Using an immersion blender, purée until the sauce is smooth. Add salt and adjust seasoning, simmer ten minutes longer until slightly reduced. Stir in the lime juice and then use to make your favorite enchiladas! Mine were filled with soy curls and Daiya cheese, then topped with more sauce and sesame seeds. Delicious.
I served mine with a smoky black bean soup, sliced avocado and diced, fresh white onions. The soup call for two cans of chipotle peppers--I mean two CANNED chipotle peppers. Classic mistake. It's spicy and delicious--perfect for a chilly fall evening. Puréeing some of the soup at the end and adding it back makes for a thick, amazing broth. I'll definitely make it again.