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Roasted Hatch Green Chili

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PREP TIME
20 min
COOKING TIME
51 min
TOTAL TIME
91 min
SERVINGS
8 servings
Dinner U.S.
Roasted Hatch Green Chili
Ingredients
  • 1 pound Hatch chile peppers
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced, or more to taste
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon all-purpose flour
  • 5 cups vegetable broth
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder, or to taste
  • 1 teaspoon salt
Instructions
1
Position the oven rack approximately six inches away from the heat source and set the broiler to its highest temperature.
2
Prepare a baking sheet by covering it with aluminum foil; arrange Hatch chile peppers on the surface.
3
Place the baking sheet under the preheated broiler, stirring occasionally until the skin of the peppers has turned dark and blistered, taking around 6 to 8 minutes. Transfer the peppers to a bowl and seal it tightly with plastic wrap; let it sit for about 20 minutes. Remove the peppers from the bowl and peel off their skin; discard the skin and seed the flesh, then chop it into small pieces.
4
Heat a generous amount of olive oil in a large cooking vessel over medium heat. Add an onion and garlic to the pot; cook and stir until they are softened, taking around 5 minutes. Introduce diced chile peppers and tomatoes into the pot; cook until they are heated through, approximately 5 minutes. Sprinkle some flour into the pot.
5
Pour a sufficient amount of broth into the pot; add cumin, chili powder, and salt to taste. Bring the mixture to a boil; reduce the heat and let it simmer for at least 30 minutes, allowing the flavors to meld together.