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Green Chile's

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#21 ·
I've tried a lot of ways to cook bacon. Deep frying it in an inch of bacon fat in a 12" cast iron pan makes the best bacon I've ever had.
 
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Discussion starter · #22 ·
Poodle Head Mikey said:
I've tried a lot of ways to cook bacon. Deep frying it in an inch of bacon fat in a 12" cast iron pan makes the best bacon I've ever had.
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How do you accumulate 1" of bacon fat? It never lasts here. If I don't put it on something like a spinach salad or a gumbo,
the dogs get a treat.
 
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#23 ·
Love me some Hatch green chile! Picked up 10 pounds of big Jim (medium) and 10 pounds of hot (sandia). Roasted, peeled, chopped, vac sealed, and into the deep freezer to last me till next year.
 
Discussion starter · #24 ·
Red Man said:
Love me some Hatch green chile! Picked up 10 pounds of big Jim (medium) and 10 pounds of hot (sandia). Roasted, peeled, chopped, vac sealed, and into the deep freezer to last me till next year.
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Gotta ask Red Man, where do you find green chili where you live?
I thought they were only exported about 5 miles.
 
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#25 ·
hvacker said:
Gotta ask Red Man, where do you find green chili where you live?
I thought they were only exported about 5 miles.
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I'm in Oklahoma and we had hatch green chiles on the shelf at Walmart.

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#26 ·
My local grocery store sells Hatch chile this time of year. I’ve started buying online from the hatch chile store each year though. The quality is much better. They ship two day delivery, the day the chile is picked.
 
Discussion starter · #27 ·
Red Man said:
My local grocery store sells Hatch chile this time of year. I’ve started buying online from the hatch chile store each year though. The quality is much better. They ship two day delivery, the day the chile is picked.
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Interesting. I usually buy a bushel of roasted. If they are frozen after roasting the skins come off easier. I pack then in meal sized zip lock bags. Lately the chilis have been available frozen and it's probably easier but having them roasted is kind of traditional.
I also makes a sauce that's great over fried potatoes and other food. A food processor works well. Just add a small amount of chicken stock or bouillon/water. Cook a bit. Small amt of onion or garlic if you like.
 
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Discussion starter · #28 ·
R600a said:
I'm in Oklahoma and we had hatch green chiles on the shelf at Walmart.

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Ya but your right next door. Also NM actually owns the western 2/3 of OK.:)
For a long time green chili was not seen outside of a few close by States. I was a bit surprised the product got legs.
Mostly because NM is still fairly unknown. A guy I knew once told me "NM is not where people go, it's where people go through." The State saying was "Shhh, don't tell anyone". A tad secretive.
 
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#29 ·
hvacker said:
Ya but your right next door. Also NM actually owns the western 2/3 of OK.:)
For a long time green chili was not seen outside of a few close by States. I was a bit surprised the product got legs.
Mostly because NM is still fairly unknown. A guy I knew once told me "NM is not where people go, it's where people go through." The State saying was "Shhh, don't tell anyone". A tad secretive.
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I think NM is beautiful. My wife and I had intended to go to NM on our honeymoon but we ran out of money so we hung out at a local lake instead.

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Discussion starter · #30 ·
R600a said:
I think NM is beautiful. My wife and I had intended to go to NM on our honeymoon but we ran out of money so we hung out at a local lake instead.

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I hope your wife was impressed when you ran out of $$$.
Most people judge NM from the freeway. Really need to get 5 or 10 miles off the highway to get a good look.
Everything changes away from the traffic.
Of the places I've lived, lots of places when younger, NM along with New Orleans is the closest to a foreign country.
The strong impact of other cultures.
 
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#31 ·
R600a said:
I think NM is beautiful. My wife and I had intended to go to NM on our honeymoon but we ran out of money so we hung out at a local lake instead.

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The 82 between Alamogordo and Artesia that seems like a whole ‘nother place, crystal-clear streams, green grass, lust mountainsides, piney woods, etc.


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#32 ·
I remember growing in NM and going camping around the country when school let out. People in campgrounds would always ask if we needed a passport to travel to the USA.
When I turned 21 was visiting family and friends in St. Louis went to a mini-mart to get beer and the lady behind the counter would not sell to me because my license was from NM not the USA.
It is a beautiful state when you get away from the main roads.


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#33 ·
hvacker said:
I hope your wife was impressed when you ran out of $$$.
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She knew me well.
We were both dead broke and some friends threw the wedding for free. Best decision I ever made was marrying her.

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#34 ·
R600a said:
She knew me well.
We were both dead broke and some friends threw the wedding for free. Best decision I ever made was marrying her.

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We got married at the lake and honeymooned at a different lake good times cost a lot less still stressful though
 
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Discussion starter · #37 ·
In the fall chile's are woven into restras(sp) long bundles sometimes 3 or 4 feet to dry. Then just grind some up in a food processor. Hatch chile is one but there's another you'll probably not find. It's grown in very small quantities by just a handful of farmers. Usually for generations in an area called Chimayo well North of Hatch maybe 250 miles ( a guess).

Mostly grown not to sell. It's orange instead of red, smaller, and has a floral quality. I have found it powered. great for making red sauce or where ever you would use it.
If your ever in NM and stop for food you might be asked "Red or green"? Red chile or green or the two called Christmas.
Red is more traditional but traditions are made to be broken. Maybe. Chimayosos grow great chile. I've read it's considered a craft chile. There ya go.
 
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#38 ·
This picture reminded me of this thread.
Image
 
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