Hatch Chile Salsa

I love, love, love Hatch Chile season. It’s short. You only have a couple weeks to get your hands on these peppers and when you do, stock up. I ended up buying 6 pounds of roasted hatch peppers this weekend just to prepare and freeze to use over the next year. I saved just enough to make this salsa.

I love green salsa. The hotter, the better. I’ve just never been able to make it right. I came across this recipe at the grocery store this weekend when I was stocking up on my Hatch peppers. It’s the perfect heat and full of flavor.


Hatch Chile Salsa

5 roasted Hatch peppers
6 tomatillos ( cut in quarters )
1 garlic clove
juice of 1/2 a lime
1/4 Cup of cilantro
1 large jalapeno
salt to taste

Combine everything in a food processor and spin away. After a minute or so, you are left with a bright beautiful hot sauce.

Pulled Pork Tacos

I found this recipe on Tricia’s site. Looks like it’s originally from Allrecipes.com. Regardless of where it comes from, it’s wonderful!!! I’m a big crockpot fan, especially on the weekends. Even better, this recipe only has 6 ingredients. You will love, love, love this. If you’re not a pork fan, I bet this recipe would work just fine if you subbed chicken breasts.

Pulled Pork Tacos
3 lb. pork tenderloin

1/2 tsp. salt

2 4 oz. cans of diced green chiles

3 cloves garlic, crushed

1/4 cup taco sauce

1/2 cup water

Place roast in bottom of the crockpot. Season with salt. Place garlic and green chiles on top. Cover with taco sauce. Pour about 1/2 cup water around the edges of the roast. (Note: You may not need 1/2 cup, because after cooking, there was quite a bit of liquid left. Next time, I’ll probably only use about 1/4 cup.)

Cook on low for 7 hours. At end of cook time, remove roast from crockpot and shred. (At this point, drain some — but not all — of the liquid in the crockpot, if necessary.) Return shredded meat to crockpot and let sit for about 15 minutes, so that it can absorb some of the liquid.
Serve on tortilla shells with your favorite taco toppings. Enjoy!

Slow Cooked White Chicken Chili

I found this in my Google Reader and knew I had to try it. We had a short burst of cold, blustery weather during March in Texas. I always crave soups/stews on cold days so this was perfect.

My favorite thing about this is that it’s in the crockpot. Throw everything in early in the day and then go about your business. Dinner will take care of itself.

Slow Cooked White Chicken Chili

1 pound of boneless, skinless chicken

1 cup dried beans, rinsed and sorted ( We used white beans )

1 medium onion, chopped

1 clove garlic, minced

2 teaspoons oregano

½ teaspoon salt
1 10
¾ ounce can cream of chicken soup

5 cups of water

1 teaspoon cumin

¼ teaspoon hot pepper sauce

1 4.5 ounce can diced green chiles
* We also added 2 fresh jalapenos, chopped

Soak beans overnight. ( We skipped this step )

Drain beans. Place in slow cooker with chicken, onion, garlic, oregano, salt, soup, and water. Cook on low for 8 hours, or until beans are done. Before serving, stir in cumin, hot pepper sauce, and chilies. Serve with sour cream and cheese.

Hatch White Chicken Chili with a shot of Jose

It was feeling like winter earlier this week in Central Texas. No better time to make chili. I made a red chili not too long ago and remembered having white chicken chili when we lived in Minnesota. So this is my version using Hatch green chile peppers (which are a favorite among most in Central Texas). Also, I added a shot of Tequila to this recipe to give it a little bit of a kick. Enjoy!!

 Hatch White Chicken Chili with a shot of Jose

 

1 pound of chicken (I used fajita marinated chicken from the grocery store)

3 hatch chile peppers, seeded & diced

1 large onion, chopped

1 jalapeno, seeded & diced

2 or 3 cloves of garlic, minced

1 14.5 oz can of white Northern beans

1 shot of tequila

Juice of 1 lime

4 Cups (1 box) of chicken stock

4 oz of Cream cheese (I use fat free cream cheese)

1/2 Cup Fat Free 1/2 & 1/2

 

Cook chicken until no longer pink. Set aside to cool. Chop into bite sized pieces.

 

In the same pan, over medium-high heat sauté the onion, garlic, & peppers until the onions are soft & translucent. Add beans. Add chicken back into pan and stir to combine.

 

Pour tequila & lime juice into pan, stirring mixture to coat. Add chicken broth and raise heat to high just until boiling. Turn to a low simmer and add cream cheese by breaking up into small pieces as you put in the pan. Stir and continue to simmer, covered for at least 15 minutes.

 

Add 1/2 & 1/2 and stir through. Keep on heat for another 5 minutes before serving.

 

Once soup is in the bowl, you can top with avocado, shredded cheese, or a crumbling of tortilla chips.