Ingredients
| 5 TBL (divided) | Easy Green Hatch chile |
| 1 cup | Hummus (Plain or Garlic) |
| pinch | Smoked or regular Paprika |
| 1 TBL | Extra Virgin Olive Oil |
Easy Green Chile
Yield 3 ½ cups
| 18 each | Fresh Roasted Hatch chiles (4 cups) |
| 1 TBL | Vegetable Oil |
| 1 cup | diced White Onion |
| 3 cloves | Garlic, minced (just under 1 TBL) |
| 1/2 cup | Chicken Stock |
| 1 tsp | Sea Salt |
Instructions
- Add 2 tablespoons Easy Green Chile to 1 cup prepared hummus. Blend in a food processor. If you don’t have a processor, you can finely chop the chile and stir into the hummus until blended.
- Transfer to a serving bowl and top with remaining chile. Sprinkle with smoked paprika or regular paprika. Drizzle with olive oil if desired.
- Serve with veggies, tortilla chips or toasted bread.
Easy Green Chile:
This makes a wonderful filling for Omelets with melted Jack Cheese, a topping for Mashed Potatoes, in fact it goes with just about everything! Green chile is ubiquitous throughout New Mexico and a staple at virtually every meal. I love to mix this into hummus and serve with vegetables and tortilla chips.
- With gloved hands, peel skin from chiles and remove stems, discard. Slit the chiles open lengthwise. Remove the seeds and discard. If a few seeds remain, it is OK. Set aside. Slice crosswise into ¼” strips
- Heat oil in a medium size saucepan over medium heat. Saute onion for 2-3 minutes or until just tender. Add garlic, saute until fragrant.
- Add green chiles and stir to combine. Heat throughout and add chicken stock, cover pot with lid. Continue to cook down over medium low until mixture is very tender, about 30 minutes. Season with salt.