September 3, 2008
Hatch Natch’
Written by EmilyMcKay in Jaunty PostIn Texas, the end of August, beginning of September is Hatch Chili season. Hatch Chilies are green chilies from Hatch, New Mexico. This time of year, they pop up all over town, in roasters outside of grocery stores, raw in huge sacks at farmers markets, and—my favorite—in restaurants all over town.
Hatch chilies are, essentially, the same chilies as the canned green chilies you buy in the grocery store. But fresh roasted they are just so much tastier. They have a nice mild heat. Nothing to be afraid of, but loaded with flavor.
At home, we toss them in with eggs and cheese for breakfast tacos so yummy they’re worth getting out of bed for. We layer them with ground beef and polenta for an easy casserole. Or just mix them with a cream sauce for pasta. Zuzu’s, my favorite Mexican restaurant, serves a great chicken hatch chili quesadilla. The Central Market Café has a hatch chili hamburger that is—literally—my favorite burger ever. Seriously, you’d stab your grandmother for this burger.
But my love of hatch chili season stems from more than just all the yummy tastiness. I love hatch chilies because to me, they are the beginning of Fall. Which is just my favorite season. Once the chilies play out, we’ve got Halloween, right around the corner. And then Thanksgiving and then Christmas. Hatch chilies are an appetizer for all the wonderful food to come.
To be honest, I have no idea if people go crazy for hatch chilies in other places the way we do here. (Well, presumably they’re pretty fond of them in Hatch, New Mexico.) So what about the rest of you? Do you eat hatch chilies wherever you’re from? If not, what seasonal, regional tasties do you have?
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Kristan Higgins Says:
Hi, Emily! My brother lived in New Mexico for quite some time, and when I went out to visit, we’d always have Hatch chilis. They spoiled me for life.
Shana Galen Says:
Wow! I’m in Houston, and I’ve never heard of them. Maybe I’m just not a chili aficionado
They sounds yummy, though.
RobynDeHart Says:
Damn, I miss Texas!
I suppose I should be happy that I live somewhere that we actually get a fall with turning leaves and everything. But no Hatch chilis for us.
Kathryn Says:
Never heard of them… but chilies aren’t big up here in Quebec. For me fall is homemade apple pies (mine), lasagne and my favourite chicken/black bean chili. I also love a really good shepherd’s pie… mine has a layer of fried onions, then ground beef with bbq sauce, creamed corn and mashed potatoes. No wonder I gain weight in the winter!
EmilyMcKay Says:
Kristan, I’d love to someday actually go to Hatch, NM, ’cause I’m sure they do tons of tasty things with them.
Shana, I can’t believe no one in Houston does any thing with Hatch chilies. And people in Houston really love to eat! You and I should give up this writing gig and open a Hatch chili restaurant.
Kathryn …. mmmm, apple pie. And btw, you should post the chicken/black bean chili recipe. Sounds yummy.
Shana Says:
LOL! You have obviously never tasted my cooking!
Kathryn Says:
Here you go…
Chicken Chili
1 whole chicken breast
2 tbsp. olive oil
1 large onion, chopped
1 clove garlic, chopped
1 large can diced tomatoes
1 can black beans
1 tsp. cumin
1 tsp. chili powder
1 tsp. oregano
1 tbsp. vinegar
½ bottle of beer
2 cups frozen corn
Heat oil in pan. Add chicken breast, cubed. Sauté until no longer pink. Add onions and garlic and cook until onions are translucent. If you are using leftover chicken or turkey, add the meat at the end with the corn.
Add tomatoes, black beans, cumin, chili powder and oregano. Stir thoroughly and simmer 5 minutes. Add vinegar and beer and simmer about 20 minutes.
About 10 minutes before serving, add frozen corn and bring to a boil then let simmer 10 minutes.
This chili is best on the second day, so I usually make ahead of time and refrigerate. It is great in a bowl with grated cheese and wonderful in a tortilla with sour cream.