Late summer and fall brings chile roasting season to New Mexico, and the air is perfumed with the distinct scent of the long peppers charring outdoors in a propane-fired cylindrical roaster. Food lovers flock to the Hatch Valley to load up on its eponymous green chiles.
We might not get the mouth-watering aroma here in Portland, but home-grown Los Roast delivers the flavor with their jars of roasted Hatch chiles. If you’ve got some leftover roasted chicken, your weekly pot of beans, and a few vegetables, you can take a trip to the Southwest without leaving your kitchen.
LOS ROAST CHICKEN CHILE VERDE WITH BEANS RECIPE
Cook some onion, celery, and carrot in a little olive oil (toss in a few tomatillos if you can find them), add potatoes and broth, and cook until tender.
Mix in some Los Roast Chiles, the leftover chicken, and some of those beans. Fill a bowl, top with cilantro, and eat with warm tortillas, a handful of chips, or just a slice of bread.
Skillfully blended using delicate rose petals and the best sun-dried chili peppers along with paprika and garlic. Fragrant, a little tart, and very mildly spicy, this spice blend is unlike anything else in your kitchen.
