Blistered, peeled, processed and vacuum-packed another couple of batches yesterday.
Great late summer tradition and hard to beat a nice big Dutch oven of chile verde come some gloomy January evening.

For me it is Green Chile Stew over boiled potatoes.

We get them here, via FedEx roasted and frozen from an outfit in NM. In fact they are shipping new crop now.

TCLouis who do you order from?

We're fortunate that several grocery chains here in Oregon now bring in Hatch chiles this time of year. One even holds free roasting events. I failed to take advantage so had to do it the slower way -- on the gas barbecue.

Wenk and Sichler farms in ABQ and Tagami's farm in Peralta used to be the Farms to get supremo green chile.
The last year Tagami's raised chile was the most unbelievable Big Jim you have ever seen.
Like much of the Rio Grande valley farmland, it now a subdivision.

Oh well, we get ours from:

http://www.newmexicanconnection.com/

though I am sure there are more suppliers out there.

TC, if you know about Big Jim, you must be a real aficionado. Me, I'm just a dabbler. First encountered these wonderful chiles visiting my daughter, who was raised by my ex in Santa Fe.

Chimayo (north of Santa Fe)is supposed to grow some good chile also, but I do not think they have the Big Jims.
NM was lucky enough to have the "World Chile Expert" at New Mexico State University and so they get the advantage of his and those on staff efforts.

I think all of the members here on AR are in SE, SW or NW New Mexico.

How "Hatch" chilies got to be known around the world is a great marketing story.

Here's where you go to get them. https://www.hatch-green-chile.com/

Here's the story behind it. http://www.nmmagazine.com/arti...d=97648#.V9bCFY-cHIU

Enjoy.

Yep. Helped roast nearly 50 bags yesterday for a fundraiser. Put up one for myself. Another year of rellenos, green chile stew, enchiladas, and green chile cheeseburgers.

10-4 desert ram, I will be eating off mine for the next year.Before my boys were grown + gone I would have given it a month at best.When the kida were in high school all the friends would come over after school. I always had chips,sodas,etc. I knew where they were,thus no problems.The only rule other than cleanliness was to put down on the grocery list what we needed.Use it all but let me know what needs to be replaced. They did. When I would do a big batch (you can't do a small one) of venison chili all the neighborhood teens would show up for a bowl. That has been over 35 years ago but I still run into some of those 'kids' + they call me DAD + ask when I am going to make another batch of chili.

Yep.

Boxhead

Not unlike my Venison Green Chile stew.
I use coarse grind and serve it over sliced boiled potatoes for me and elbow pasta for my wife

Just processed my first bag of Big Jims from Nelson's Meat Market in ABQ. I would have preferred the hotter varieties, but my kids are all 8 and under. Made some green chili mac-n-cheese with smoked gouda and smoked cheddar to go with a chipotle lime marinated chicken grilled with a lot of smoke and topped with whole green chilis and a Monterey jack cheese. They were quite tasty.

What I like about Nelson's is they use pizza ovens to roast the chilis so they uniformly cooked and extremely easy to peal. None are burned.

Raider, dang that sounds good!

oh yeah, got my yearly 100 lbs.