New Mexico Hatch Green Chiles: Order Now At Gelson's In NoHo

NORTH HOLLYWOOD, CA — This year's seasonal, spicy crop of Hatch green chiles — direct from Hatch, New Mexico — can be ordered for a limited time from Gelson's markets throughout Southern California, including the store in NoHo/Valley Village.

A traditional customer favorite, the roasted Hatch peppers are available by the case, either mild or hot, and can be ordered online for pickup from 10 a.m. to 6 p.m. Saturdays, Aug 8, 15, 22, 29 and Sept. 5, while supplies last. Some stores may offer a variation of heat levels depending on the crop, and orders are Gelson's management said. Ordering details here.

Known for their mildly hot and savory taste, roasted Hatch chiles add a spicy, sweet and smoky pop to such dishes as omelets, casseroles, salsas and pasta. (Scroll down for a "Hatch Chile & Chicken Enchiladas" recipe.)

The Gelson’s Kitchen also offers pre-prepped chile, to-go items, including Hatch Chile Cornbread, Hatch Egg Salad, Hatch Chile/Grilled Corn/Heirloom Tomato Salad and Hatch Macaroni & Cheese, the newly added Hatch Shrimp and Cheese Quesadilla, and from the meat department: Hatch Chile Chicken Sausage; Hatch Chile Bratwursts; and Hatch Chile Chicken Chorizo.

San Fernando Valley Gelson's locales include:

• CALABASAS: 22277 Mulholland Highway
• ENCINO: 16450 Ventura Blvd.
• NOHO/VALLEY VILLAGE: 4738 Laurel Canyon Blvd
• SHERMAN OAKS: 4520 Van Nuys Blvd.
• TARZANA: 5500 Reseda Blvd.
• THOUSAND OAKS: 1736 E Avenida De Los Arboles
• WESTLAKE VILLAGE: 2734 Townsgate Road

Find all SoCal markets here. And for more info on ordering Gelson's Hatch chiles, follow this link.

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NEED A GREEN-CHILE RECIPE INSPIRATION?

Hatch Chile & Chicken Enchiladas

(Courtesy of Gelson's, recipe adapted from Saveur)

Servings: 6

Ingredients:

For the sauce:

• ½ tsp cumin seeds
• 2 Tbsp unsalted butter
• 2 cups white onion, diced
• 4 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 3 cups roasted Hatch chiles (fresh or canned)
• ¼ tsp dried oregano
• Salt, to taste
• Black pepper, to taste
• 8 cups chicken broth, divided

For the enchiladas and garnish:

• 1 3 ½-lb Gelson’s rotisserie chicken, including the neck, giblets removed (any supermarket's chicken can be substituted)
• 12 medium-size soft corn tortillas
• 2 ½ cups Oaxacan cheese, grated
• 2 cups queso fresco, crumbled
• 4 green onions, thinly sliced
• 1 cup cilantro leaves and tender stems, coarsely chopped
• Crema
• Lettuce, tomato, and radishes (optional garnishes)

Directions

1. To make the sauce: In a small, dry skillet over medium-high heat, toast the cumin, stirring or shaking the pan occasionally, until the cumin is fragrant, about 3 minutes. In a pestle, finely grind the cumin seeds.
2. In a large saucepan over medium-high heat, melt the butter. Once hot, add the onion and cook, stirring occasionally, until softened and barely colored, about 8 minutes.
3. Stir in the minced garlic, let it cook for 1 minute, and then sprinkle the flour into the pan and stir to incorporate.
4. Add the Hatch chiles, prepared cumin, and oregano, season with salt and black pepper to taste, and stir well. Gradually whisk in 6 cups of the chicken broth and bring it to a simmer for 10 minutes, or until the sauce thickens.
5. Taste and adjust the seasoning as needed, then set aside. Note: the sauce can be prepared up to 1 day ahead if covered and refrigerated.
6. To make the enchiladas: Shred the rotisserie chicken and discard the bones and skin. You should have about 4 cups of meat. Set the meat aside.
7. Preheat the oven to 400°. Ladle 1 ½ cups of the sauce into a glass dish measuring 9 x 13 inches.
8. In a large pan, heat the remaining 2 cups of chicken broth.
9. Soften a tortilla by dipping it into the hot broth very briefly. Distribute about 3 tablespoons of the shredded chicken down the center of the tortilla. Roll the tortilla into a loose cigar shape to cover the filling, then transfer the enchilada to the prepared baking dish, seam side down.
10. Repeat step 9 with the remaining tortillas and chicken, placing the enchiladas side by side, fitting them snugly in the baking dish.
11. Ladle the remaining sauce over the enchiladas. Sprinkle them with the Oaxacan cheese and bake until they’re heated through and the top is brown and bubbling, about 30 minutes.
12. Remove the enchiladas and sprinkle them with the queso fresco, green onions, and cilantro. Serve them immediately with the crema, lettuce, tomato, and radish slices for garnishes.

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