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Posted
On 8/6/2025 at 8:58 AM, SydneyCarton said:

 

Made another batch of this stuff last night. Slightly orange tint because some of the peppers were red. Added vinegar instead of lime juice, still had a good pop. 2 Serranos with seeds and 3 Japs. Delicious.

 

IMG_0981.jpeg

Wow.  Followed your suggestions for making a green chile + jalapeno salsa Dona, and it's better than actual salsa Dona.  No cap, it's so damn good.  Thanks for the guidance!

GreenChileDona.thumb.jpg.7ace9209bd76d10502e1810848705df8.jpg

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Posted

OK here we go.  Hatch Green Chile Relleno Fest 2025 is in the books.  We do this at my parents' house every year, and we had over 20 people between adults and kids, my full extended family on one side.

This year we made two kinds, one stuffed with cheddar cheese (which is my dad's traditional version from west Texas) and one stuffed with pecan-smoked pulled pork.  I of course had to be a rebel and made a few stuffed with BOTH!

Step 1: Chiles fresh from the roaster, getting a cold water bath, and then ready to have the blistered skin peeled.  This was an entire crate, something like 20 lbs of peppers. Somewhere between 80 and 100 maybe?

29dd52e3-deba-444c-81d9-ce53428be5e8.thumb.jpg.2451b1aa3b7e59492ed276a5f154009f.jpg

After being peeled, first tray set aside for de-seeding.  This was just one tray, there were 5 or 6 of them. 

197e1af1-cf9c-4894-821d-8e9acf0ce80d.thumb.jpg.886cf2d94103020e309841ab0747abb9.jpg

Pecan smoked pulled pork, and cheddar cheese, ready to go as the fillings.

0d3e330f-ba4c-42da-8cb3-40f9cea12f24.thumb.jpg.4fd20d0d3f12264ff351c4a9c99e326b.jpg

The cheese-stuffed ones have been filled, and now they're going through an egg wash and then seasoned cornmeal, ready for the fryer.

 

 

 

4c131916-359d-4122-9f23-bac415b2b2dd.thumb.jpg.88fe79508fe2eb77c9c79f9e9ee1994d.jpg

The fryer:

8a3331cd-6ecc-4d48-a883-3004d9f5877b.thumb.jpg.4e79568ae4cecda0e151dc0bb51a977c.jpg

A finished batch of cheese-stuffed:

89040dae-38b5-4785-b0d8-f45f7a6ce15c.thumb.jpg.0896f250e05183737bd174a133f6312b.jpg

A finished batch of smoked pork:

265666a0-a065-46f4-a2c6-319e0d3c4c1e.thumb.jpg.d120cae7d2e91225141d7411f1e344f3.jpg

The final presentation with both kinds, plus the salsa pura for topping (made from green chile, onions, and tomatoes), a little cotija for topping, and some esquites.

503145a3-1e9a-4ae4-9e44-6c4a98c531f7.thumb.jpg.8b4c0678ac35142f98c0b19aa01e9fe1.jpg

And my first plate, with a couple of each kind plus one of my combo rellenos, some Mexican rice, some beans, some esquites, the salsa pura, and some green chile salsa Dona.  Oh and a blue margarita, my dad's specialty.

6e1955d3-3ee5-4b99-b376-4c73a3b57598.thumb.jpg.fb09c189d975e876abe09053b6dc3ecf.jpg

Delicioso!

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Posted
4 hours ago, utee94 said:

OK here we go.  Hatch Green Chile Relleno Fest 2025 is in the books.  We do this at my parents' house every year, and we had over 20 people between adults and kids, my full extended family on one side.

This year we made two kinds, one stuffed with cheddar cheese (which is my dad's traditional version from west Texas) and one stuffed with pecan-smoked pulled pork.  I of course had to be a rebel and made a few stuffed with BOTH!

Step 1: Chiles fresh from the roaster, getting a cold water bath, and then ready to have the blistered skin peeled.  This was an entire crate, something like 20 lbs of peppers. Somewhere between 80 and 100 maybe?

29dd52e3-deba-444c-81d9-ce53428be5e8.thumb.jpg.2451b1aa3b7e59492ed276a5f154009f.jpg

After being peeled, first tray set aside for de-seeding.  This was just one tray, there were 5 or 6 of them. 

197e1af1-cf9c-4894-821d-8e9acf0ce80d.thumb.jpg.886cf2d94103020e309841ab0747abb9.jpg

Pecan smoked pulled pork, and cheddar cheese, ready to go as the fillings.

0d3e330f-ba4c-42da-8cb3-40f9cea12f24.thumb.jpg.4fd20d0d3f12264ff351c4a9c99e326b.jpg

The cheese-stuffed ones have been filled, and now they're going through an egg wash and then seasoned cornmeal, ready for the fryer.

 

 

 

4c131916-359d-4122-9f23-bac415b2b2dd.thumb.jpg.88fe79508fe2eb77c9c79f9e9ee1994d.jpg

The fryer:

8a3331cd-6ecc-4d48-a883-3004d9f5877b.thumb.jpg.4e79568ae4cecda0e151dc0bb51a977c.jpg

A finished batch of cheese-stuffed:

89040dae-38b5-4785-b0d8-f45f7a6ce15c.thumb.jpg.0896f250e05183737bd174a133f6312b.jpg

A finished batch of smoked pork:

265666a0-a065-46f4-a2c6-319e0d3c4c1e.thumb.jpg.d120cae7d2e91225141d7411f1e344f3.jpg

The final presentation with both kinds, plus the salsa pura for topping (made from green chile, onions, and tomatoes), a little cotija for topping, and some esquites.

503145a3-1e9a-4ae4-9e44-6c4a98c531f7.thumb.jpg.8b4c0678ac35142f98c0b19aa01e9fe1.jpg

And my first plate, with a couple of each kind plus one of my combo rellenos, some Mexican rice, some beans, some esquites, the salsa pura, and some green chile salsa Dona.  Oh and a blue margarita, my dad's specialty.

6e1955d3-3ee5-4b99-b376-4c73a3b57598.thumb.jpg.fb09c189d975e876abe09053b6dc3ecf.jpg

Delicioso!

Bravo to you sir.  I can imagine how great it smelled while you made those z. 
 

what is your secret to peeling the peppers without them shredding themselves up?  

Posted
1 hour ago, Texzilla58 said:

Bravo to you sir.  I can imagine how great it smelled while you made those z. 
 

what is your secret to peeling the peppers without them shredding themselves up?  

Oh yeah smells awesome. 

A few secrets to keeping them whole and nice throughout the process.  Usually, when they're falling apart, it means they're overcooked.  Which is fine if you're chopping it to go into a sauce or on top of a hamburger or something like that.  But if you want to make whole chile relleno, then they mustn't be overcooked.

So to start, they can't be over-roasted in the first place.  We went down to Central Market and were waiting as one of the dudes was roasting them, and when they were charred just enough, that's when we asked him to stop roasting them, and dumped them into our box.  We've learned our lesson in the past, when they were over-roasted, and fell apart at home.

Second secret, once you get home, get them into a cold water bath so they don't keep cooking.  We rinsed them in cold water and filled up the bag they were in, and even changed out the water once after the chiles had warmed it up significantly.  Sitting in the water also helps the skin come off pretty easily.  This batch had almost zero stubborn patches.  Leaving a little char is fine, too, you just don't want too much of that chewy plasticky skin remaining.

And finally, when you slit them, you need to make the smallest incision you can at the top, and then slide the knife inside and cut that "seed pod" bit, or whatever it's called, at the top.  That allows you to get the pithy chunk, plus most of the seeds, out without mangling the chile pepper.  When you do it right, you're able to just pop that top bit out, with the slit being just barely more than the width of the blade.  And then after you pop that bit out, you can rinse out the rest of the seeds (or leave some in if you like).  At that point you might need to enlarge the slit further in order to stuff it, which is much better than having a huge gash down the side and needing to stitch it back together with a bunch of toothpicks.

 

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