Skip to comments.Fresh Hatch green chile hits D.C. area grocery stores
Posted on 08/21/2013 1:06:41 PM PDT by CedarDave
Ten days ago, I wrote a column that mentioned fresh New Mexico green chile would soon be available at a grocery store in Washington, D.C. Some readers in Washington and some who had friends or family in Washington wrote me asking that I let them know when the chile arrives. Well, heres your notice.
The Harris Teeter grocery store at Jenkins Row on Capitol Hill now has a small stash of genuine Hatch green chile in hot, medium-hot and (last I checked) mild. Its $1.29 per pound. Thats probably more than New Mexicans are used to paying, but hey, Ill take what I can get. I picked up a bunch there last night and can report that the hot stuff is pretty hot not scorching, but it has a respectable amount of fire.
(Excerpt) Read more at abqjournal.com ...
I grew some very hot chile when I lived in VT and peeled it barehanded leaving me with throbbing hands. I tried oil, milk, cucumber-based shampoo and every soap in the house. Nothing worked so I gave up and went out to the garden to pull weeds. Twenty minutes later the burning was completely gone. I don’t know if it was the type of weeds I was pulling or the dirt but the effect was completely neutralized.
I said, much ado about nothing.
Try tepin molida in your shaker.......
Nope, Big Jim and/or its cousins.
They are Big Jims. They grow some Anaheims there, but Big Jims are the big deal.
That used to be true years ago but NMSU has worked with the farmers in NM for many years and they have actually come up with new varieties that are very different. More flavor and more heat if you want it, any hot with an X in front of it can very well be hotter than a jalapeno. Within varieties it does depend on rain/watering- temperature, things like that do give some variation from year to year in the same varieties- last year the hotter ones weren’t that hot but most years they really are.
Hatch green chile is great, but I get just as good green chile from Diaz Farms in Deming, in fact they have excellent chile. Deming is closer to me by far and I have never been disappointed.
The flavor is why NM chile is famous, no comparison to any I have ever had from CA, TX, or AZ (unless they grow NM varieties) and people that have only had canned Ortegas are always surprised that these are so different.
They do, indeed, look alike, but I don't think they're the same. I got some Hatch chiles the other day at Bristol Farms--they're also sold at Sprouts and some Ralph's markets in this area--and put one into a burger. It was pretty hot. Anaheim chiles are always mild.
When I grew them myself. Slam a few nails in the stem and the heat is intensified almost double. Still not hot enough for me as that was 5-7 years ago. Also not a very prolific plant I prefer higher yield peppers.
>I have grown Anaheims before and stopped because they are NOT HOT ENOUGH. <
STOP watering them a week before you pick them. The longer they go without water the hotter they become.
Yes there are many ways to stress the plants. I do all of these things already. Thanks for the suggestion to others that may not know this. Also waiting until they turn the final color they will become hotter as well as the seeds being more viable.
I am not complaining about the variety, just that I am used to peppers in the hundreds of thousands scoville units. Naya Jolokias or Bhut Jolokias are some of the hottest out there and once you are used to them everything else seems like a bell pepper.
A woman I work with has family in NM who send her 50lbs of fresh Hatch every year.
Last season she gave me a bag of ones she had roasted. Best green chilies I’ve ever eaten.
My wife and I consume approx 60 to 75 pounds of habaneros, jalepenos and Hatch chilis every year. The ones that are too hot for her, I eat.
That sounds like something I may have to try.
Food-wise, when I moved here in 2005, I thought I'd died and gone to heaven. Green chile cheeseburgers, huevos rancheros with NM green chile. Green chile stew (chicken is good, but pork is the better meat for it). Got a recipe from a State Fair award winner that is the best I've had.
I moved to New Mexico in 2005 and moved away in 2008 to North Carolina, and just moved to east Texas for a new job after getting laid of last year (thanks Obama).
I got hooked on New Mexican green chiles when I lived there. I would shoot for the green chile hat trick, chiles for breakfast, lunch, and dinner. I have been looking for some around here, but they don’t really make it this far east in Texas. I was reading up on what Harris Teeter is doing, and its not just in the DC area, I think they are now in the Harris Teeter that was just down the road from where I lived in NC, and may have last year and I didn’t even know.....
I think Hatch/New Mexican Green Chiles are finally starting to be a “thing”, I hear of them in many more places now.... I had never even heard of them before moving there...
No argument here... I just worked in Artesia, NM for a few months...
I like the red chili and pork dish they make locally...
I’m embarrassed that I didn’t already know this.
When I (briefly) lived in NC, I was ordering it from NM Connection.com. I was paying about $65 for four or five frozen bags. Worth every cent too.
Do you have any idea where I could get some chile piquin?
pork loin???/ boy that’s non-traditional.....but then it eats good
The locals I worked with in New Mexico would make green chili stew from beef, pork or chicken. Generally the red chili dish was only made from beef.
We were getting packing house whole shrink wrapped pork loins for $.99 to $1.49 and whole prime rib roasts for $3.99/lbs out there.
I get whole pork loin in Texas and Louisiana (where I’m working now) for around $1.67 to $1.99 per lbs. Cut into chunks it makes great green chili stew or is great slow cooked in Chili Verde sauce...
There is a lady that sell the dried pequin on Amazon year round:
For seeds to grow your own I recommend Seed Savers.
Traditional is either no meat or mutton....but as I say that was a long time ago. I too make mine with pork (occasionally chicken for those who don’t eat pork)
Growing up, we called them Anaheim chiles. Having close access to Hatch chiles, as well, we would buy those labeled as such.
Either way...they (both) make EXCELLENT chile rellenos...on a platter, served up next to a pan of homemade enchiladas! ¡Si Señor!
I do not remember ever having the not meat version. I could see the mutton, but they are not raising as much mutton as they used to. More beef these days. I’m from Texas but visited relatives in NM as early as 6 or 7 y/o...
Just worked a project in Artesia about a year plus ago...
Trinity Hotel in Carlsbad uses them for their “green chile” cheeseburger. Thay also use a sweet bread bun that makes the whole thing !fabulous!.
Paired with the home grown valpolicella and you have a meal!
Yeah but I am talking 40 or so years ago....meat was often a luxury for those eating green chili stew as part of the staple diet.....corn some squash beans if you had em and lots of green chilies.....mighty good eating even without the meat....and fry bread to soak up any left over gravy
Now, you've made me jealous with the *home grown* valpolicella!! I have to settle for store bought ;)
ah those were good times and good places....
It is pretty good made in a crock pot. I normally add a medium chopped onion, a small can of chopped green chilis and some browned meat of choice. I’ve made it with canned chicken breast and fresh beef and fresh pork. It makes pretty good “prepper food” being freeze dried. IIRC, it states a 4 year shelf life but I suspect it is good for much more.
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