Chili Rellenos

[I Am Woman]

https://www.youtube.com/watch?v=XtgfEdCyuP0

[Jkgourmet]

Originally Posted by KathrynAragon

Oh my gosh, I love this soup. There's a great recipe that also has corn in it - YUM. And yes, I think it needs to have some cream in it.

And I love Hatch peppers too! They are going to be in stores here in a few weeks - the store manager thinks about the first week of September. We can buy ours roasted and that's usually how we buy them because as someone else said, roasting them can be tricky. We stock up and freeze them. My husband makes a KILLER soup with Hatch peppers in it.

Hubby's recipe, please? (BTW - it's nice to 'see' you again, Kathryn. We haven't crossed paths in awhile. )

Peel those peppers before freezing. I put just two in those little size snack zip locks. Then put those into a gallon size zip lock. I can keep those things for up to two years that way. I only know this because one bag got lost behind stuff in the freezer. Normally, they'd be all gone.

[nmnita]

Originally Posted by Jkgourmet

Hubby's recipe, please? (BTW - it's nice to 'see' you again, Kathryn. We haven't crossed paths in awhile. )

Peel those peppers before freezing. I put just two in those little size snack zip locks. Then put those into a gallon size zip lock. I can keep those things for up to two years that way. I only know this because one bag got lost behind stuff in the freezer. Normally, they'd be all gone.

good idea to put them in a gallon bag after storing them in the snack bags. I usually put more than 2 in each bag, but probably 2 makes more sense.

[Jkgourmet]

Originally Posted by nmnita

good idea to put them in a gallon bag after storing them in the snack bags. I usually put more than 2 in each bag, but probably 2 makes more sense.

Yep. I use them sometimes in chicken soup or with eggs. Even two large ones can be too much at times.

A short story. I always thought I did not like Chiles or Mexican food (I liked other hot foods though). Then I dated a man from Guatemala and learned what Mexican food SHOULD taste like. No yellow cheese on top of everything, Chiles but not so much that it's super spicy, sauces that have depth and don't taste like a tin can.

He also taught me to put a roasted poblano in a warm Florida tortilla and sprinkle some garlic powder on it. Mmmmmmm good.

[nmnita]

OK, reporting back: you know that one meal you wished you had never made: We had it last night. OK, the peppers tasted good, but no way did the batter stick for a second. I have no idea what I did wrong. Anyway, I am going to stick with Hatch Chilies from now on. To top the rest of the dinner off, the tamales were dry, even though I made a really yummy red cream sauce for them and even the guacamole was awful. We got some awesome limes a few weeks ago. This one was so juicy that 1/2 one made the avocado way to tart. And you might know, spoiled brat thought the dinner was great.

[KathrynAragon]

Originally Posted by Jkgourmet

Hubby's recipe, please? (BTW - it's nice to 'see' you again, Kathryn. We haven't crossed paths in awhile. )

Peel those peppers before freezing. I put just two in those little size snack zip locks. Then put those into a gallon size zip lock. I can keep those things for up to two years that way. I only know this because one bag got lost behind stuff in the freezer. Normally, they'd be all gone.

Good to see you again too!!!! I've been really sidetracked with elder care the last 8 months or so and just got things sort of lined out, so I'm doing more cooking again.

OK, I am going to try to remember how he makes it - since HE wants to make it every time and he just allows me to wander around in the kitchen sniffing the air and saying, "Mmmmm, smells great!"

He actually had a dip that was made with this recipe and he altered it to make a soup.

So I think it's like this:

Pork loin (medium)
Steak (one medium sized one - any cut)

Chop these up. Brown the pieces quickly but don't cook them all the way through. If you like, throw a few minced garlic cloves in with the meat.

Roast your peppers - these would be poblano peppers and jalapenos. About two each. Also if you have some hatch peppers already roasted, throw some of those in. If not, add another poblano. Roast, peel, take seeds out.

Saute some mushrooms in butter, drain butter.

Make your stock from chicken buillon. You know, like a regular sized soup pot.

Add a can of Rotel tomatoes. Add the meat and allow it to cook through. Add the peppers and mushrooms and let simmer for 30 minutes or so.

Serve garnished with a dollop of sour cream, and sprinkled with grated cheese. Eat with tortilla chips.

I think that's it anyway! It's in my husband's head and that's a scary place to try to go! LOL

We are already on the prowl for the roasted hatch peppers at our local grocery store (they are already peeled, thank goodness). The manager said they will show up around the last week of August or the first week of September. My gosh, I love those things!