H-E-B Cooking Connection’s Hatch Veracruzano
The timing couldn’t be better. In addition to these triple digit temps comes yet another dose of heat! This one is celebrated, even welcomed, by foodies in the know—Hatch chile season!
The distinct, peppery aroma of these flame-roasted chiles is intoxicating. If you’ve ever driven through the tiny town of Hatch just north of Las Cruces, New Mexico in the summer, no doubt you’ve experienced the savory smell at its best…
I first discovered Hatch chile peppers in New Mexico on a summer break from college. The green chile stew at the Pink Adobe restaurant will always be special, and I duplicate it at home every year once the Hatch hit stores. I try to buy a couple of pounds of the raw chiles and then several more of the already roasted version that go in the freezer to be used in stews and sauces all year long!
This fabulous fish entrée, a Hatch Veracruzano [top], is a Cooking Connection original. It’s super easy to reproduce at home with your favorite filet of white fish (Flounder, Snapper, Tilapia), fresh roasted Hatch chiles, Veracruz Sauce and homemade queso. Begin by eyeballing this short demonstration video with the chef from H-E-B. 🙂
You also must try Central Market’s Hatch-tastic Cheesy Pork Tenderloin with hatch purée. It comes stuffed with multiple kinds of cheese, bacon, cream cheese, shallots and, of course, seasonal hatch chiles. Edible elegance:
Your fam will never see this coming: multi-purpose Apricot and Green Chile Chutney from Ellise Pierce (“The Cowgirl Chef“). It’s to die for on turkey sandwiches, spooned over lamb or pork, heaped onto a baked potato, or even added to your favorite fruit pie: