Colorado Pueblo Chile Roast

[SmokinEdge]

Finishing up 4 bushels of Pueblo green Chile today. Stay tuned for a finishing recipe that makes excellent table Chile.

 

[BrianGSDTexoma]

Oh My! Can't wait.

 

[JLeonard]

I can smell that from here. Loved being in New Mexico when they were roasting the Hatch Chile everywhere!

Jim

 

[chp]

Looks great. I can only imagine how that smells. Looking forward to the chili.

 

[SmokinEdge]

Hard to see but two bushel in this tub.

 

[SmokinEdge]

Now we hand mash these with added garlic, salt and a little pepper. That’s the recipe. Mash the Chile by hand but add seasonings but squeeze it good through your hands to break it up and incorporate the flavors. Then bag this mixture and enjoy as flavored green chile on the table. Cook with it too . This was two bushels.

 

[cptnding]

Wow! That's a lot of chile peppers. Do you skin them after roasting?

 

[SmokinEdge]

Yes we peeled these two bushels that I roasted. We had the farm roast two other bushel for convenience, they flash roast them in the round cage then at the very end they hit them with a water hose which steams them a bit and washes all the charred skin off for the most part. This is handy but I think it washes some of the flavor away as well.

 

[fxsales1959]

Finishing up 4 bushels of Pueblo green Chile today. Stay tuned for a finishing recipe that makes excellent table Chile.

View attachment 675225
View attachment 675226

Bueno!

 

[gmc2003]

Some fine accouterments to a few future meals Edge. Nicely done.

Point for sure
Chris

 

[tx smoker]

Man Eric, you got the pepper thing going on buddy!! Those look amazing. Now me thinks it may be time for me to see if I can find a bushel or two I could use those in a ton of different dishes.

Robert

 

[SmokinEdge]

Bueno!

Thank you.

Some fine accouterments to a few future meals Edge. Nicely done.

Point for sure
Chris

Thank you Chris, and yes we eat Chile either in or on almost every meal not all but boy we eat a lot through the cooler weather. Has very high vitamin C and is delicious.

Man Eric, you got the pepper thing going on buddy!! Those look amazing. Now me thinks it may be time for me to see if I can find a bushel or two I could use those in a ton of different dishes.

Robert

Thank you Robert. Our usual run is 4 bushels. We have 48 bags in the freezer almost enough for one for every week of the year. Chilies won’t be back on until this time next year so we stock up.

 

[SmokinEdge]

Hey BrianGSDTexoma
here is what my seasoned and hand squished Chile looks like smeared on a tortilla. This is a great table Chile to eat with almost any meal. Had some with my ham and eggs this morning was fantastic.

 

[tx smoker]

Hey BrianGSDTexoma
here is what my seasoned and hand squished Chile looks like smeared on a tortilla. This is a great table Chile to eat with almost any meal. Had some with my ham and eggs this morning was fantastic.

Do you have a spare bedroom I can rent out?

Robert

 

[tallbm]

Wow that looks great thanks for pointing me here!