I found beautiful Hatch chiles at Whole Foods. It’s the season. Hatch chiles actually come from the town of Hatch in New Mexico, hence the name. It is said that one fresh medium Hatch chile contains as much Vitamin C as six oranges and one teaspoon of dried red chile powder has the daily requirements of Vitamin A (knowledge from hatchchilefest.com).
I cooked the chiles on the grill, charring them nicely, then covered with aluminum paper for 15 minutes, so the skin detaches itself from the flesh. I then peeled them and chopped them. I had to eat a whole one on its own, they are so good! I was wondering what to do with them, maybe a salad, maybe a salsa. Then I opted for a nice soupy stew, that could serve as lunch, all on its own. Here is my recipe!
- 1 tablespoon coriander seeds
- 1 tablespoon olive oil
- 1 white onion, chopped
- 3-4 cloves garlic, minced
- 1 cup crushed tomatoes (I used Italian canned tomatoes that I puréed with an immersion blender)
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 1/2 cup fingerling potatoes, chopped in 1/2″ to 1″ pieces
- 1 cup Hatch chile (about 2 medium chiles), roasted, peeled, and chopped
- 1 1/2 cups green beans, chopped
- 1 can red kidney beans, rinsed and drained
- Kernels from one ear of fresh corn
- 2 cups lamb’s quarters or baby spinach (or any other tender greens you have on hand)
- Fresh cilantro, for serving
In a small, dry skillet, brown the coriander seeds, stirring and shaking until they become fragrant and lightly brown. Transfer to a mortar and pestle and grind. Keep aside.
In a soup pot, heat up the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 2-3 minutes.
Add the tomatoes, broth, potatoes, roasted chiles, ground coriander, and oregano. Add salt and pepper to taste. Bring to a boil, lower the heat to a simmer, and let cook for about 12-18 minutes, until the potatoes are fork-tender, but not too soft.
Add the green beans, the red kidney beans, and the corn. Simmer for 5 minutes more. Turn off the heat, add the lamb’s quarters or spinach. Let wilt for a few minutes and serve with fresh cilantro. Bon appétit!