Hatch Chile Stew

I was introduced to Hatch chillies by my dear neighbor a few years ago who grew up in El Paso, New Mexico. She invited us over for dinner and had made this incredible stew. While the stew was simmering we chatted around her kitchen island and she casually prepared the toppings. She told us about growing up in New Mexico and the cult following for Hatch chillies. It got me all excited for dinner and couldn’t wait for the stew to get ready. Surely the stew didn’t disappoint. It was deliciously hot from the chillies, savory tender vegetables,, slightly sour tomatillos and oh so flavorful umami rich broth. I think I had some 4 servings shamelessly.

• 

• 

• 

• 

Hatch chilies have a short season and makes all the difference for this stew. Grown mainly in New Mexico these large chillies come in mild, hot and extra hot. I like to combine mild and hot to balance the heat and flavor. In addition to the chillies, for this stew I added one medium potato for bulk, white beans for extra body and nutrition, some oyster mushroom to give it that chicken texture and a jar of green salsa verde from Trader Joes to replace fresh tomatillos that I forgot to char. You can stick with chicken and make it more authentic. I understand fresh hatch chiles are not found everywhere, thankfully they are easily available in cans in the form of fire roasted chopped chillies in Latin markets and regular grocery stores wherever Hispanic ingredients are sold.

Hatch Chile Stew

Ingredients

• 1 tablespoon neutral oil 
• 1/2 cup about 2(8 oz) diced fire-roasted Hatch green chiles** mix of mild and hot about 6 chiles
• 1 medium onion, peeled and diced 
• 3 cloves garlic, peeled and minced 
• 3-4 cups veggie or chicken broth
• 1 cup shredded oyster mushrooms or  1 large chicken breast, poached and shredded, about 2 cups or use both
• 1-12 oz jar salsa verde** or 4-5 tomatillos charred (fresh or canned)
• 1 can white beans drained and rinsed 
• 1 medium-large Russet potato, peeled and diced
• GARNISH
• 1 avocado
• fresh cilantro, for serving 
• fresh lime wedges, optional, for serving 

1. Place the chilies on a baking sheet and broil for 3-4 minutes till they char on all sides. Alternatively fire roast them directly on a open flame till they’re charred all around. Cool, peel and remove seeds. Set aside. (see image above)
2. In a 4-quart soup pot, warm the oil over medium-high heat.
3. Add the onion to the pot, and cook while stirring occasionally until softened, about 5 minutes.
4. Add in the minced garlic and cook for 30 seconds.
5. Add the oyster mushrooms and sauté for 2-3 minutes till soft.
6. Add the veggie or chicken broth, salt, pepper, white beans, chopped potatoes, and green chiles to the pot.
7. Bring the mixture to a simmer, cover and let cook until the potatoes are cooked and soft.
8. Add the salsa verde and shredded chicken to the pot if using. Cook on a gentle simmer for about 5 more minutes.
9. Divide between 2-4 soup bowls, and serve garnished with fresh cilantro and lime wedges.

NOTES

1. **Prep the chiles before you start making there stew if using fresh peppers. roast the chilies either in a oven or directly on open flames. If you’re not using fresh chiles, use two 4-oz cans of fire-roasted diced green chiles available where Hispanic food/ingredients are sold.
2. ** I found fresh Hatch Chillies in Wholefoods, they’re widely available in grocery stores late August-September.
3. **Ideally use fresh charred tomatillos if you have the time. Alternatively canned tomatillos or jarred salsa verde works perfectly well. I used Trader Joes jar of Salsa Verde (not sponsored, just had it on hand)