Need some New Mexico Hatch chilis.

I have seeds but I don't know if they would be viable since the peppers were roasted then I froze them. They had a hatch chile festival this year in austin they ruled I bought lots. They have both hot and mild hatch chiles. If you think the seeds survived all that I'll mail you some.
 
Order some ristras from Hatch,they are sun dried and should be viable.Might as well get some roasted/frozen at the same time...MMMMM!
 
scoville said:
Order some ristras from Hatch,they are sun dried and should be viable.Might as well get some roasted/frozen at the same time...MMMMM!
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this would be ok if the chili ristras are from a pure strain,
most likely they are not...most chili Pepper crops are hybrid,
so the resulting seed will not grow true to type,it will show much variation...Buy the seed to grow the plant...that is certified and you will be able to grow the NM Chili peppers.

another place to check are some of the Indian Pueblo strains,which are mostly pure un-hybridized varieties,and will grow true to type every year as long as you dont cross them in your garden the first time they grow.

remember a pure strain will breed true to type,a hybrid will not,
good to know if you want to produce your own seed every year.

NM CPI is by far the best seed source for NM pod types...
I recommend Sandia,Anaheim,Big Jim,Joe Parker...
SantaFe Grande is an excellent yellow jalapeno hybrid that will turn red,is sweet and hot...also pickles great.

pablo
 
Thanks Pablo,Love those New Mex Chiles,I made some posole,with green chiles and pork 2nite!Out of this world flavor!
 
scoville said:
Thanks Pablo,Love those New Mex Chiles,I made some posole,with green chiles and pork 2nite!Out of this world flavor!
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hi scoville,
man I love Posole {white mans Menudo}

here is my Posole recipe

Large pork roast Bone in
2 pint containers of New Mexico Red Chile Puree {HOT}
1 large can of white hominy {commercial size}
tbs oregano crushed
clove /minced garlic
salt to taste
...
cut roast into small pieces {bite size}
place all into a large kettle pot
add the Bone too
add water to cover
add 1 tbs salt {opitional but improves flavor}
add 1/2 chopped onion
add 1 clove minced garlic
add 1 tbs crushed oregano
now slow boil until meat is well cooked and meat falls from bone tender... do not remove water it contains the flavor now... if bone is clean then remove from pot.
at this point add 2 pints of Red Chile Puree
New Mexico only HOT
and continue to slow boil down so the liquid reduces some and thickens slightly...do not add anything to thicken.
open can of Hominy and drain into a strainer,cold water rinse the hominy. let drain well
when the meat and chili have combined well add the hominy into the cook pot with the mixture of meat and chile sauce.
stir well and let slow cook until your ready to eat.

serve in large bowl
with sliced lemons,
dried oregano ,
chopped onions
and saltine crackers
as condiments with this dish...
a chillin beverage and I bet you
Go Back for seconds.... :onfire:

pablo
 
Posole? HA!

its a dish for those who can't stomach tripas! lol no pun intended!...I have Menudo once a year on Christmas Day and it is something that a guero like me still looks forward to and at the same time, dreads each and every year (the texture is something that I psych myself for but always gets me at the onset)...Posole is much better but everyone swears true menudo is the cure for anything that ails you ....even a hangover....2 weeks and counting!
 
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