Because Hatch chiles come in only once a year, it makes sense to buy as many as you can carry and make a huge batch that can be used in a number of dishes.
80 Hatch green chiles, roasted, peeled and seeded
4 medium sweet onions, diced
A head of garlic, cloves removed and peeled and minced in a food processor
4 carrots, grated
16 cups chicken stock
¼ cup salt
2 tablespoons fresh ground black pepper
½ cup vegetable oil
10 Hatch green chiles roasted, peeled, seeded and diced
½ medium onion, diced
4 cloves garlic, minced
¼ carrot, grated
1 tablespoon salt
2 teaspoons fresh ground pepper
2 cups chicken stock
2 tablespoons vegetable oil
• In a large pot, heat oil over medium heat. Add onions and cook until soft, 4 to 6 minutes. Add garlic and carrots and cook another 2 to 4 minutes.
• Add green chiles and mix thoroughly. Simmer another 10 minutes, lowering heat if onions start to darken.
• Add stock and bring to a low boil. Reduce heat to medium and simmer at least 30 minutes. Using an immersion blender, blend all ingredients. If you don't have an immersion blender, transfer to a standing blender in batches and return to pot.
• Simmer at low for up to three hours.
Source: Dave Cathey