Hatch Green Chile Mac
(I used a 4-5 quart dutch oven for this)
Two pounds of hamburger meat
One onion, diced
3/4 to a whole jar FCC Pure Green Chile
Salt, pepper, garlic powder, onion powder, cumin, oregano, chipotle powder (to taste)
14 oz can diced tomatoes
16-24 oz of beef broth to start; add more as needed to get the consistency desired
About one cup of uncooked pasta shells
Brown meat and add all seasonings; add onion and chile after the meat has browned a bit.
Put shells to boil; when done, drain and set aside.
After meat simmers with seasonings for about 10 minutes, add diced tomatoes, and stir.
Let simmer, occasionally stirring, for 15-20 minutes to let flavors blend; taste, add more cumin, garlic, chipotle, and beef stock to get the flavor desired.
Let simmer a bit longer.
Add in shells and stir. Make sure heat is on low setting.
Simmer for 15-20 minutes, occasionally stirring, so shells do not stick to the bottom. Add liquid if needed.
Turn off the heat, and let sit covered for 10 minutes (let the magic happen).
Stir. Serve it up.
Use this as a base recipe but make it your own by adding/taking out as you desire.
Recipe by Dennis L Landes from Fresh Chile Cookin'! page on Facebook.
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