Green chile grown in and around the Hatch Valley and along the Rio Grande, roasted, peeled and frozen each late summer. Hatch names the growing area, not one variety.

Hatch is a place, not a variety: the Chile Pepper Institute at New Mexico State University says the name marks the area where the chile is grown, about 40 miles north of the university, where the New Mexican pod type was first commercially grown. The pod type was bred at NMSU by Dr. Fabian Garcia, whose New Mexico No. 9 was released in 1913. Green chile is harvested from August through the middle of October and is typically roasted, peeled and frozen for the year ahead. El Pinto cooks with fresh roasted Hatch chile, and Indian Pueblo Kitchen's green chile stew uses roasted Hatch green chile.

Where to eat Hatch green chile in Albuquerque

3 editor picks for Hatch green chile in Albuquerque, ranked by editorial score. All Albuquerque signature dishes · Hatch green chile across every city.

Make it at home

Serves 50045 minEasy

Ingredients

  • 1kg fresh Hatch green chile (or Anaheim as a substitute)
  • Tongs
  • A heat proof bowl with lid or plastic wrap
  • A gas stove, broiler, or outdoor grill

Method

  1. Place whole chiles directly over a high flame on a gas burner or grill, or under a broiler set to high.
  2. Turn frequently with tongs until the skin chars and blisters black on every side, about 4 to 6 minutes per side.
  3. Transfer hot chiles to a bowl and cover tightly. Let them steam 10 minutes; the skins lift on their own.
  4. Peel off the blackened skin with fingers or a paper towel. Rinse briefly if needed; some prefer to keep the char.
  5. Remove the stem and seeds. Chop or leave whole. Freeze flat in zip bags for up to 12 months.

Editor tip. Wear gloves. Heat varies from pod to pod, so taste one before you stock up; the harvest runs August to mid October.