Hatch Me Some Loving Savoriness

Hatch Chile season has arrived!  The anticipation of this wonderful green chile grown in the Hatch Valley of New Mexico either has old friends waiting eagerly or met with "what is a Hatch Chile?".  Either response lends for us true afficiandos of this lovely pepper that holds it own with celebrations of a parade, recognized as New Mexico state vegetable, a Hatch Chile Queen festival and more is just one of the many reasons we stand with grills fired up, pans in hand with recipes waiting as we say "Arriba! "  And....just to be correct..this delicious little morsel known as pungent smoky with sweetness is just waiting for all of us foodies to create a new little culinary delight.  

http://www.hatchchilefest.com/

https://youtu.be/AaObd8hJARw

At work I am a cook..I write recipes to invoke the simplest of cooks to seasoned cooks to "hatch" palatable eatables that beckons their guests to scream..MORE please!

Below is a few pictures that I took over the weekend as we celebrated the Annual Hatch Chile Fest at my work.  

Avocado Cream Sauce

2 large avocados

¼ cup cilantro

2 t cumin

1 T  sea salt

1 T EEO olive oil

½ c sour cream

1 T lime juice

Cut, peel and pit avocados.  Add all ingredients in food processor or blender to smooth.

Spicy Coleslaw

2 c shredded red cabbage or ½ head of small red cabbage

4 c shredded cabbage or ½ head of small cabbage

¼ cup chopped cilantro , stems removed

½ c chopped red onion

1 t chili powder

1 t paprika

¼ t red pepper flakes

Vinaigrette

1/3 c Canola oil

1 T lime juice

1 T brown sugar

½ c apple cider vinegar

1 T Mexican seasonings

Whisk ingredients together.  Add the vinaigrette to slaw and toss together to marry the flavors for 30 minutes. 

Pulled Pork

½ carton large 365 chicken broth

4 to 5 pound pork butt roast * trim excess fat

3 cloves garlic

5 T of Mexican seasoning

7 hatch chiles - chopped fresh or 3 cups of roasted chopped chiles

3 c of peaches* peeled

Place all ingredients into crock pot.  Cook for 4 hours (3 on high, 1 on low).  Turn off slow cooker, save some of the juices.  Remove the pork roast to shred then add the peaches, chiles and roast back to cooker with juice to keep on low to serve on your favorite buns!

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