NewMexican Chiles in the Midwest

[Sinn]

Those are some good looking peppers but how do they taste? And what do you guys use them for?


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[SmokenFire]

Those are some good looking peppers but how do they taste? And what do you guys use them for?


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Nearly all varieties of green chiles that I've had are great.  Most don't pack too much heat.  They're meant to be roasted and then used in myriad ways.  I roast a bunch off and make a colorado pork green chile, use them in sauces, mix them into guac, top salads and other assorted dishes, etc etc.  Very versatile and tasty peppers all.  

 

[solid7]

 
Nearly all varieties of green chiles that I've had are great.  Most don't pack too much heat.  They're meant to be roasted and then used in myriad ways.  I roast a bunch off and make a colorado pork green chile, use them in sauces, mix them into guac, top salads and other assorted dishes, etc etc.  Very versatile and tasty peppers all.  

 
Most of them have a pretty thick skin, too.  I like to roast them until it's black, and let it crackle off with the pepper.  Most people, from what I see, like to take the skin off.  But for me, that's the charm of the NuMex peppers.

 

[stettoman]

I second the pork green chili, we make 4-5 gallons at a time and freeze leftovers as soup, sauce over tostadas, etc.

Roasting day is almost a religious event here. I use them fresh and skin on for garden salsas and salads, and when I need more than "just hot" I use them as a flavor-added component in spicy dishes.

Most versatile pepper I know of.

 

[ShowMeDaSauce]

Pork chili verde is outstanding. One of my favorite ways to use an Anaheim. Grill the pork first too and then let it simmer until tender....Trust me.

 

[midwestchilehead]

PM me your address, friend.
 

 
Actually, what I'd really like, is some seed.

 
Former Kansan myself.  Howdy, friend.

 

 

[midwestchilehead]

Here too. Nothing like making some cheesburgers on the charcoal that you just used to roast a bunch of green chile. The chile juice dripping on to the charcoal somehow infuses it, and in turn the burgers, with a magical, smoky green chile flavor. Hallalujah!
 

Roasting day is almost a religious event here.

 

 

[midwestchilehead]

Green chile stew, chile rellanos, chopped green chile to top basically anything (cheesburgers, pizza, eggs, enchiladas), green chile sauce and salsa, and in its red form, red chile sauce, carne adovada and anything else you can think of.
 
Both green and red sauces are used to smother burritos and enchildas, sometimes 1/2 green and 1/2 red, which is known as "Christmas."
 

Those are some good looking peppers but how do they taste? And what do you guys use them for?


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[Malarky]

Yeah check out Dale's New Mexican Food thread in the Cooking with Fire section. 
His food and pictures are what got me started down this path.