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Hatch Chile Recipes

1,580 Views | 15 Replies | Last: 9 hrs ago by Snowball
Snowball
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10:53a, 8/19/25
AG
Howdy y'all, with Hatch Chile season in full swing this late summer season, wanted to make a thread of all your favorite Hatch Chile recipes, creations, and concoctions.

What is your best thing that you make with these chiles? I personally add them to B1's outstanding legendary pinto bean recipe, along with a margarita mix infusion.

On a personal note, I found that I have a relative who helped develop the NuMex Big Jim into the worlds largest chile pepper. Story here
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GAC06
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6:01p, 8/19/25
AG
Saut onions and garlic in butter then add flour for a roux then chicken stock and chopped roasted and peeled green chile. Green chile gravy, pour it over anything.
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AgNav93
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In reply to Snowball • 10:43a, 8/20/25
AG
Snowball said:
Howdy y'all, with Hatch Chile season in full swing this late summer season, wanted to make a thread of all your favorite Hatch Chile recipes, creations, and concoctions.

What is your best thing that you make with these chiles? I personally add them to B1's outstanding legendary pinto bean recipe, along with a margarita mix infusion.

On a personal note, I found that I have a relative who helped develop the NuMex Big Jim into the worlds largest chile pepper. Story here

I've got some big Jim's being delivered from NM tomorrow. I roast them, peel them and vacuum seal/freeze them. I use them in Green Chili stew in the winter. I also make salsa verde and use them green chili chicken enchiladas. They're good in queso too.
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trouble
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7:21p, 8/20/25
AG
I make green chile sauce then use it in all kinds of things all year long.
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AlaskanAg99
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In reply to Snowball • 7:38p, 8/20/25
AG
Funny enough. I made the beans today with hatches and the bit of beans is currently on the smoker picking up extra flavor!
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AgNav93
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In reply to trouble • 9:47a, 8/21/25
AG
trouble said:
I make green chile sauce then use it in all kinds of things all year long.

I don't mean to question you, but, why are you using plastics lids to can? I didn't know that was an option. Do you get a seal with that? How do you know you have a good seal?
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trouble
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In reply to AgNav93 • 9:51a, 8/21/25
AG
It's not canned. I just freeze them.
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AgNav93
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In reply to trouble • 9:53a, 8/21/25
AG
trouble said:
It's not canned. I just freeze them.

OK. That's a new one. I vacuum seal and freeze mine.
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trouble
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In reply to AgNav93 • 10:00a, 8/21/25
AG
I have previously but in my current house, I have more freezer space than cabinet/dry storage. Just leave a good inch headspace and they freeze great.
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normaleagle05
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9:01p, 8/21/25
AG
I made some elotes a couple weeks ago. Grilled hatch chiles and corn, Kewpie, cilantro, and a dust of seasoning. Had some limes but forgot to add some lime juice. It made a great topper for some Slovacek's rattlesnake eggs.
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Icecream_Ag
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8:25a, 8/25/25
S
Simple favorite of mine is a chicken breast (grilled preferably but however you like them) right before done cover with some roasted green chiles and a couple slices of provolone until cheese melts then get ready to plate.

To plate toast up a burger bun hot mustard on the bottom, chicken breast with green chiles and cheese, top bun can be plain, mayo, or more hot mustard (my choice). Add a side of tater tots and bon appetite.
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Ag MD 84
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10:38p, 9/1/25
AG
Queso, Cheeseburger, Mac and Cheese, Green Chili (chicken or pork), Green Chile pork stew, Cheese grits, Corn Bread, Corn Pudding, Chile Relleno, Green Enchiladas, Chile Relleno Casserole, Steak Dunigan.
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Snowball
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In reply to Ag MD 84 • 8:14a, 9/3/25
AG
Anyone know more about steak Dunigan?
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Ag MD 84
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In reply to Snowball • 9:59a, 9/3/25
AG
Snowball said:
Anyone know more about steak Dunigan?

Pat Dunigan was an Abilene oilman (my Dad is a petroleum engineer, class of '59 who worked for him). Apparently, Pat Dunigan liked to go to Santa Fe and liked to go to the Pink Adobe and like any good, self-respecting Texas oilman would always order a steak, but he always asked for green chiles with his steak. They ultimately developed the Steak Dunigan which was basically a new york strip covered by green chiles and mushrooms. I've seen the recipe iln the Pink Adobe cookbook and also various places on-line, Honestly (unless you're a vegetarian), what could go wrong with a grilled strip steak covered with green chiles, mushrooms, onions, garlic and butter!
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Rocketman84
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10:40a, 9/3/25
AG
Very common in Las Cruces and El Paso area to throw a green chile on a steak. I do it at home, but have started laying the roasted chile in a sauce pan with olive oil or meat grease and letting it sizzle for a minute. Good stuff.
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Snowball
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In reply to Ag MD 84 • 7:55a
AG
Man that sounds great. What a cool story. Need to make that
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