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Late summer and fall brings chile roasting season to New Mexico.
Colorado and Texas roast chiles, too, but New Mexico’s Hatch Valley gets the most attention for its eponymous green chiles, and the air is perfumed with the distinct scent of the long peppers charring outdoors in a propane-fired cylindrical roaster.
We might not get the olfactory hit, but Portland’s own Los Roast provides the flavor with their jars of roasted Hatch chiles. If you’ve got some leftover roasted chicken, your weekly pot of beans, and a few vegetables, you can pretend you're in the Southwest.
Ingredients
For the shopping list
Cooked Chicken, picked from the bone*
Onion, chopped
Celery Stalks, chopped
Large Carrot, chopped
Tomatillos, papery skin removed and chopped
Large Potatoes, peeled and cut into bite-sized pieces
Cilantro, chopped
*substitute 3 chicken thighs, simmer in 2-3 cups water for 20 minutes, let cool, pick meat from bone, delete additional chicken broth and use this instead.
From our shop
$10 - Portland - Oregon
$9 - Artes - Spain
$8 - Napa - California
Equipment
From the kitchen
Chef Knife
Cutting Board
Peeler
Stock Pot
Measuring Cups
Step 1
Cook the onion, celery, carrot, and tomatillos (if using) in a little olive oil for about 5 minutes.
Step 2
Add the potatoes and chicken broth, bring to a boil, cover and simmer for about 10 minutes or until the potatoes are tender.
Step 3
Add the beans, cooked chicken, and Los Roast green chile.
Step 4
Cook for another 10 minutes. Top each bowl with chopped cilantro.
