Just a few months ago, we had the privilege of taking our kids out to the Chile Festival in Hatch, New Mexico. If you haven’t ever been and you get the opportunity… DO IT.
Our kids had fun, despite the heat (and it was quite hot!) – we were able to learn how to make a ristra, and we came back with plenty of hatch chiles, perfect for recipes
If you haven’t been out to Hatch, New Mexico, it’s a really SMALL little town – and they sell Hatch chiles all year long ~ from stores lined up in town. The festival, however, allows you to pick up fresh, roasted chiles — hot, medium or mild.
Fair warning: the MILD variety are STILL super hot!
I remember my husband (who eats chiles all the time) standing at one of the booths to sample their chiles, and he turned to me with the most random expression and said “wow.. if this is MILD I don’t want to see what’s HOT….”
That right there was an indicator that I should probably just leave them alone. I did , too – because I don’t need to make a hospital trip over a green chile.
If you don’t have Hatch Chiles, you can buy a few Poblano chiles in your local grocery store – bring them home and roast them yourself. The easiest way to roast peppers is to lay them on a baking sheet and put them under the broiler for a few minutes.
They’ll turn black and blister (which is good), flip them over and allow the other side to blacken and blister, then pull out of the oven. Put them in a freezer or zipper bag for a little while and the skins should just come right off. Chop them up and set them aside.
You can take this soup a step further and add pork or chicken, too – we were going for a meatless meal since we don’t fare too much for pork products. Adding pork would give it a tremendous flavor – but it is also just as good without meat, too.
One last thing: make sure you wear some gloves when handling chiles — they can be very hot on your hands.
- 3-4 green chiles (Hatch) or, poblano chiles, roasted, peeled and chopped
- 1 Tbsp extra virgin olive oil
- 1 small onion, diced
- 1/2 tsp coriander
- 1/4 tsp cumin
- 2 cloves garlic, minced
- 3 large russet potatoes, peeled and chopped into 1 inch chunks
- 4 C. chicken stock
- salt & pepper, to taste
- Optional: sour cream & chopped cilantro
- Heat the oil in your Instant Pot on the saute feature, and place the onion and garlic in and cook under soft, 1-2 minutes.
- Add the coriander, cumin, potatoes, chiles, and chicken stock and give it a quick stir.
- Place the lid on the Instant Pot, close the valve, and set the pot to manual (high) fr 7 minutes.
- Once the pot beeps, allow it to release naturally for 5 minutes, then release the rest of the pressure with a quick release.
- Add salt & pepper to taste.
- Serve in bowls with optional sour cream and chopped cilantro.