Taste authentic Hatch Chile Dishes

Taste authentic Hatch Chile Dishes

  • By Sue Ade
  • Tuesday, August 18, 2015 5:57pm
  • LifeFood

The Village of Hatch, the self-proclaimed “Chile Capital of the World,” is gearing up for Labor Day weekend and the 44th Hatch Chile Festival – annual two-day event celebrating “Hatch” chiles, the name for a variety of chiles grown in the fertile Rio Grande region of New Mexico. With a very short window of availability, from late July to early September, the more than 30,000 visitors who flock to the festival each year, as well as those of us who live far from the Hatch Valley, already know that the clock has begun to wind down for enjoying fresh Hatch chiles. Friends at The Fresh Market stores, however, seem to feel our pain, by making available for a limited time and with a five-day notice, fresh Hatch chiles (roasted for you, or not) for pick-up only at a store near you, with some select store locations hosting an on-site Hatch chile roasting “chile-bration,” on August 22. (For particulars regarding ordering, including locations and times for the “chile-bration,” visit www.thefreshmarket.com). Fortunately, if fresh chiles are not an option for you, we can still purchase canned authentic Hatch chiles.

Order them from various websites, including www.amazon.com, www.walmart.com, or straight from the Hatch Chile Company, at www.hatchchileco.com, where you’ll find additional information regarding Hatch chiles, recipes and more. The recipes presented here are all made with canned chiles, but if you get lucky and can get a hold of fresh ones, visit www.hatchchilefest.com for award winning recipes for dishes such as, Red Chile Posole, Green Enchiladas and Chile Cheese Ball. Still hungry for more? If so, check out the 2015 Hatch Chile Festival on Facebook at www.facebook.com/HatchChileFestival.


Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

More in Life

Achieving the crispy, flaky layers of golden goodness of a croissant require precision and skill. (Photo by Tresa Dale/Peninsula Clarion)
On the strawberry patch: Reaching the pinnacle of patisserie

Croissants take precision and skill, but the results can be delightful

This 1940s-era image is one of few early photographs of Cliff House, which once stood near the head of Tustumena Lake. (Photo courtesy of the Secora Collection)
Twists and turns in the history of Cliff House — Part 1

Here, then, is the story of Cliff House, as least as I know it now.

Minister’s Message: What’s in a name?

The Scriptures advise, “A good name is rather to be chosen than great riches.”

Visitors put on personal protective equipment before an artist talk by Dr. Sami Ali' at the Jan. 7, 2022, First Friday opening of her exhibit, "The Mind of a Healthcare Worker During the COVID-19 Pandemic," at the Homer Council on the Arts in Homer, Alaska. (Photo by Michael Armstrong/Homer News)
ER doctor’s paintings follow passage of pandemic

Dr. Sami Ali made 2019 resolution to paint every day — and then the COVID-19 pandemic hit.

Almond flour adds a nuttiness to this carrot cake topped with cream cheese frosting. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: A ‘perfect day’ cake

Carrot cake and cream cheese frosting make for a truly delicious day off

Minister’s Message: A prayer pulled from the ashes

“In that beleaguered and beautiful land, the prayer endures.”

A copy of “The Year of Magical Thinking” by author Joan Didion is displayed on an e-reader. (Photo by Ashlyn O’Hara/Peninsula Clarion)
Off the Shelf: Didion’s “Year of Magical Thinking” is a timely study on grief

‘The last week of 2021 felt like a good time to pick up one of her books.’

Megan Pacer / Homer News
Artist Asia Freeman, third from left, speaks to visitors on Nov. 1, 2019, at a First Friday art exhibit opening at Kachemak Bay Campus in Homer.
Freeman wins Governor’s Arts Humanities Award

Bunnell Street Arts Center artistic director is one of nine honored.

Zirrus VanDevere’s pieces are displayed at the Kenai Art Center on Jan. 4, 2022. (Courtesy Alex Rydlinski)
A journey of healing

VanDevere mixes shape, color and dimension in emotional show

Traditional ingredients like kimchi, ramen and tofu are mixed with American comfort food Spam in this hearty Korean stew. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Warm up with army base stew

American soldiers introduced local cooks to some American staple ingredients of the time: Spam and hotdogs.

Peninsula Crime: Bad men … and dumb ones — Part 2

Here, in Part Two and gleaned from local newspapers, are a few examples of the dim and the dumb.