Some Hatch chile recipes are Bobby Flay's green chile cheeseburgers recipe available on FoodNetwork.com and a slow cooker Hatch green chile verde recipe on FoodieCrush.com. The cheeseburger recipe involves making a green chile relish as a topping while the Hatch green chile verde recipe is a one-pot dish that includes making a chile verde with roasted tomatillo, onion, garlic and Hatch chiles and cooking it in a slow cooker along with pork sirloin roast.
To make the green chile relish, roast one medium poblano chile, two Hatch chiles and one serrano chile. Peel, seed and thinly slice the roasted chiles and combine with 1/4 cup red wine vinegar, 1 tablespoon of honey, 2 tablespoons of olive oil, 3 tablespoons of chopped fresh cilantro and season with salt and pepper to taste. Use the relish as a topping for cheeseburgers along with a Mexican queso sauce and pickled red onions.
For slow cooker Hatch green chile verde, roast 2 pounds of husked and rinsed tomatillos along with a peeled and quartered yellow onion, four peeled and mashed cloves of garlic and two to four Hatch chiles. Roast for about 20 minutes, turning halfway. Blend the roasted vegetables in a food processor, then add 1/3 cup of cilantro leaves and 1 teaspoon of salt and blend again lightly until mixed. Cut 2 pounds of pork roast into 1/2 x 1-inch pieces, season with salt and pepper and brown in a large skillet with olive oil over medium high heat.
Transfer the browned pork to a slow cooker and pour the chile verde on top. Cover wtih a lid and cook on high for four to five hours or low for eight to 10 hours. Serve with tortillas or use as enchilada sauce.