Karina's Roasted Hatch Chile Stew with Sweet Potato, Corn + Lime

Scrumptious slow cooker stew with roasted chiles, ground turkey, sweet potato and lime
Scrumptious slow cooker stew with roasted chiles, sweet potato and lime

Ho-la! It's that time of year again. The annual roasted Hatch chile madness is upon us here in chile blessed New Mexico. You can smell the intoxicating smoky-sweet scent of roasting green chiles everywhere you go. Even Walmart. Seriously. There's a roaster out front in the baking hot Espanola Walmart parking lot as we speak, firing it up, doing his New Mexican green chile roasting thing, turning his dented blackened barrel over a fire. Wiping his brow. Slugging down his cola. People are lined up waiting for their batch. Inside the store's entrance stacks of crated fresh chiles dominate the floor space like so many Stanley Kubrick obelisks (cue music).

If you live in Nuevo Mexico, you worship at the Sacred Temple of the Holy Chile Pepper.

The devotion to roasted chile runs deep in these parts and yes, it's with an e never with an i; if you call chile chili in these parts you may as well kiss your white bread tuchas good-bye, pendajo, because you'll be laughed out of the state. Shunned. Scorned. These folks get very serious about their autumn roasted chile. Don't mess with 'em.

It's harvest time.



Roasted Hatch Chiles and Limes

A bowl of warm fresh roasted Hatch chiles.


Gallon size freezer bags are out of stock.  I kid you not. There's not a freezer bag to be had for miles. Chile lovers around here freeze enough roasted chiles to last a year (they buy an extra freezer just for chile) though I overheard one woman complaining that her chile stash never lasts more than nine months.  

Yeah, nodded her comadre. We always run out in June, she said. And then it's so hard to wait.

If you're up to roasting your own chiles, you can do it on the grill or even over an open flame like Elise does at Simply Recipes; here's her How to Roast Chile Peppers Over a Gas Flame. After roasting, cool and peel; then stem, seed and chop.






Turkey chili with roasted green chiles and lime
Fabulous turkey chili. Muy bueno.

Roasted Hatch Chile Stew Recipe with Sweet Potato, Corn and Lime

Slow cooker recipes are favorites around here. Brown the beef and toss the remaining ingredients into the cooker. Easy. Peasy. Delicious. My version of Hatch chile stew uses two heaping cups of roasted chiles because, well. We like our green chile stew intense. The sweet potatoes soften the heat. Sort of. Around here we like our chile hot.

Ingredients:

1 lb. organic ground free-range beef or ground turkey
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped
1 red onion, diced
2 heaping cups chopped roasted Hatch chiles
1 large or 2 smaller sweet potatoes, peeled and diced
2 ears of fresh sweet corn, cut off the cob
1 14-oz can fire roasted diced tomatoes
3 cups broth, or so- as needed
1 teaspoon cumin
1 teaspoon ground coriander
Sea salt and ground pepper, to taste
1-2 fresh limes
A pinch of sugar, if needed

For serving:

Sliced avocado
Sour cream
Fresh cilantro or mint, chopped

Instructions:

Brown the ground beef in a large skillet and pour off the fat. Dump the beef into the slow cooker or Crock Pot. Add the olive oil, garlic, onion, roasted Hatch chiles, sweet potato, corn and tomatoes. Stir together. Pour enough broth over the ingredients to cover- you don't ant it too soupy. Or maybe you do.

If you like your stew brothy, add more broth. I want you to be happy, Babycakes.

Add in the spices, sea salt and pepper. (We'll use the limes later.) Stir and cover.

Cook on high or low depending upon your time frame and the manufacturer's instructions (you read those instruction booklets, don't you?).

Before serving, taste test and add the lime juice to brighten flavors. If the chiles are too hot (read: spicy) for your tender taste buds add a pinch of sugar. Taste again. Yes?

Serve with slices of ripe avocado and a dollop of sour cream (Steve ate his with sour cream, I did not- being the GFCF goddess that I am; it was still rockin'). Sprinkle fresh chopped cilantro or mint on top.

Serves 4.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.


 photo Print-Recipe.png




Also try my Vegetarian New Mexico Green Chile Recipe

How to Make a Roasted Green Chile Sauce

More roasted green chile recipes and chile posts from food bloggers...

How to Roast Anaheim Green Chiles on a Barbecue Grill at Kalyn's Kitchen
Kitchen Sink Green Chile Stew at Cook & Eat
Kalyn's Kitchen Green Chile Rellenos Bake
Simply Recipes Chile Verde
Green Chile Stew at Use Real Butter
Turkey Green Chile Chili at The Perfect Pantry
Apartment Therapy: The Kitchn's New Mexico Green Chiles
Zucchini and Green Chile Breakfast Casserole at Kalyn's Kitchen


Karina

22 comments:

  1. How can those of us way up north get ahold of some of these green chiles? My mouth is watering!

    ReplyDelete
  2. Karina, that stew looks lovely!

    My favorite location ever for chile roasting was in the parking lot of an adult bookstore! I just posted a tutorial on my blog on how I roast chiles directly on the electric coils of my stove.

    ReplyDelete
  3. Dale13:41

    Yummmm this sound delicious. We need to take a trip down to New Mexico to pick up our batches (we freeze them up here for the year too). Tho the Boulder's Farmers Market has a roaster now-a-days too. I'm thinking Sunday night's dinner this week....

    ReplyDelete
  4. I have always wanted to experience that since I read an article about it a few years ago. When we visited New Mexico it was springtime. I've got to plan a fall trip there. So bummed I didn't meet you when you were in CA.

    ReplyDelete
  5. Hi Karina!

    I can only imagine the chiles of New Mexico. I would love to visit that part of the country sometime. Here in the Pacific Northwest our freezers are stocked full of berries, and there, chiles! I usually roast red bell peppers in the oven around this time of year and make soup. I actually had never thought to freeze them. Thanks for that tip, I'll see if I can find room amongst all the berries and peaches in the freezer! Oh and your slow cooked stew sounds warming and yummy! :)

    ReplyDelete
  6. May I come over for dinner, if you serve that?? Thanks - I'll bring some gluten-free rolls ;)

    ReplyDelete
  7. I just saw Hatch green chile peppers for sale at Whole Foods here for $1.00 a pound, so I got a few to roast, but now I wish I'd gotten more! So tasty. Your stew looks wonderful. I especially love the addition of lime, which sounds perfect with the other ingredients you're using!

    ReplyDelete
  8. When in Rome...see, won't you be missing this craze if you sell the house? LOL I love Hatch chiles, and while we're ALL THE WAY in Dallas, the groceries here get quite a shipment in and sell these chiles, both roasted and fresh, for cheap. Might just have to whip up a batch of this before the season's over.

    ReplyDelete
  9. Anonymous10:59

    My sister has been talking about the wonders of hatch peppers for years!
    She is a Dallas darling...wish that I knew where to get them up here!

    ReplyDelete
  10. What a great alternative to regular stews and chilis.

    ReplyDelete
  11. Since I'm right next door in Arizona, I have a ton of the Hatch chiles right now. I am making this stew tonight, but I am substituting black beans for the meat (vegan) and I may have to sub in some butternut squash for the sweet potato since nobody here has sweet potatoes right now. I roasted a lot of corn yesterday, so that is going in the stew. I can't wait!

    ReplyDelete
  12. Beautiful fall colors....looks delish!

    ReplyDelete
  13. I'm allergic to all tomatoes (fresh, canned, etc).
    What would be a comparable substitue?
    Thanks, in advance.

    ReplyDelete
  14. I could have sworn I hit the "post comment" button when I commented yesterday,but perhaps I didn't.

    This chile stew looks wonderful. Are there any kind of peppers I can get in New England that are similar to these Hatch Chiles? I'd never heard of these before I started reading Karina's blog.

    ReplyDelete
  15. Anonymous07:22

    I have just recently discovered your blog & just wanted to take a moment to say THANK YOU! I can't even begin to tell you how you have helped me & my family. We have discovered that both of our 2 young boys are gluten-sensitive and one of them also has other allergies to milk, soy, cinnamon, and garbonza beans & fava beans (as you know found often in gluten free flour mixes). I have just begun experimenting with rice flour and after finding your site & mixing different flours and following your bread recipes -- life has been much better!!! I have the same bread maker too and have greatly appreciated the tips & recipes for that. Thank you!! - Jordan

    ReplyDelete
  16. I just had to come back and let you know about the stew...I made it yesterday with the black beans instead of the meat and with butternut squash instead of the sweet potato. Well, we had some weird thunderstorm that appeared out of nowhere and kind of ruined a lot of our outdoor plans, so all of a sudden I had a houseful of hungry people. So I added some more beans, corn & chiles and made some lime cilantro rice. Everyone LOVED it and they all eat meat except me, but none of them even missed it. Thanks so much for the recipe.

    ReplyDelete
  17. Oh how I wish I was there, Karina - you know how I feel about chilis!

    ReplyDelete
  18. Great minds think alike, I just blogged about Green Chile as well: http://copingwithfrugality.blogspot.com/2009/09/green-chile.html

    I now live in WA and have to roast my own :( I have actually thought about ordering some from NM. Luckily I have had a large crop of my own peppers that I have been roasting and freezing.

    ReplyDelete
  19. Oh, yes! How lucky you are to live in chile country. And I love the proportion of chile to, well, everything else in this stew. I'm printing that printer-friendly recipe right away.

    ReplyDelete
  20. This looks divine. What would you suggest as the best substitute(s) for the Hatch chiles, for those of us in chile-deprived lands?

    ReplyDelete
  21. Thank you all for your comments- I'm glad there are some other serious chile fans out there! :-)

    As for substitutions- for tomatoes, just leave them out and add a little more broth. You can also add a can of your favorite beans.

    For subbing the local fresh roasted chiles, in stews like this frozen chiles work fine.

    Check the ethnic freezer section of your local market. Look for pint containers of Bueno Green Chile or other brands.

    If no frozen is available, there's always canned. Drain them well and chop. You may need to boost your seasonings a bit, as most canned chiles are mild; add some chipotle chili powder or hot red pepper flakes for more heat. Or if you like it mild- taste test. It may be perfect as is.

    Another choice to help add a citrusy flavor with a tomato texture, try tomatillos (they are not tomatoes).

    xox

    Karina

    ReplyDelete
  22. I was the lucky recipient of 3 boxes of Anaheims from the food pantry where I volunteer. I was looking up some recipes and came across this one. Ever since then, I dreamed of this stew! I wasn't able to make it until last night (partly due to dining with sweet potato-haters). It was well-worth the wait--so delicious! Thank you!

    ReplyDelete

Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

Find my gluten-free baking tips and advice here.

Find sugar-free baking tips here.

Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


POPULAR POSTS :