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Learn how to add some spice to dinnertime with Hatch Chiles.



Mexican Chorizo and Shrimp Stuffed Hatch Pepper

4 hatch peppers-seeded and split open

½ cup green bell peppers-diced

  • ½ cup red bell peppers-diced
  • ½ cup white onion-diced
  • ½ cup shrimp-diced
  • ½ cup ground Mexican Chorizo
  • ½ cup Panko Bread Crumbs
  • 1 tbsp Adam's Reserve Jalecorneo Rub
  • 4 tbsp of Roberts Reserve Hatch Sauce – your choice
  • 2 tbsp Olive Oil
  • Corn Tortillas & Lime for serving

Heat oven to 400 degrees. Heat skillet on medium heat, add olive oil, bell peppers, and onions. Sauté for 6 minutes, Add chorizo and shrimp, panko, and Adam's Seasoning, sauté for another 4 minutes. Place an even amount of stuffing into sliced Hatch Peppers, place on foiled baking sheet, and bake for 20-25 minutes. Top with cheese if desired, glaze with Hatch Sauce, place in tortilla, and squeeze with lime.

Hatch & Thyme Peach Pork

  • 2½ pounds Pork Rib Roast or Pork Ribeyes
  • 2 tbsp Adam's Reserve Green Chile Sear N Crust
  • 3 tbsp Ottavio Olive Oil
  • 1 bottle Fisher & Weiser Hill Country Hatch Pequin Sauce
  • ½ cup Balsoy
  • 1 cup Chicken Broth
  • 6 sprigs Fresh Thyme

1. Pre-heat oven to 325 degrees. Season pork with Rub, and heat skillet on medium high heat.

2. Add olive oil to skillet and cook pork for 1-2 minutes on all side.

3. Place pork in roasting pan, top with balsoy, Peach sauce, Thyme sprigs, and broth.

4. Cover with foil and cook in oven for 2-3 hours or until pork falls apart. Serve in bun with fresh cucumbers, Carrots and Jalepenos.

For more recipes and cooking tips, visit H-E-B.

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