It's the time of the season for green chile

Big batch

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

Small batch

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