Living in the south, I was never really exposed to hatch chiles but once I moved to Denver, I became addicted. There is a great little stand near my house that pops up this time of year and roasts them there or you can get them raw...I usually will get a lot of both! Here's a couple of things I do with them:
1. Green Chili - Don't think I've made it the same twice, but great comfort food while the weather gets cooler and football starts to ramp up. Eat in a bowl, on top of an omelette, top off a burger, makes some phenomenal nachos.
2. Green Chili Sauce - I like to caramelize some onions, add a little jalapeno (try the green chiles first, sometimes they are spicy enough by themselves,others it needs a little kick), throw in some garlic then add a little flour to make a quick roux. Add in a little chicken stock, a little apple cider vinegar and toss in the green chilies and let simmer for about 15 minutes. You can mix up w/ a hand blender or in a blender to get is more saucy, but what I do is blend it w/ a hand blender and add some chucks of green chiles afterwards to give the sauce more texture. This sauce goes well with just about everything and gets better over time. Perhaps my wife's favorite is when I use the sauce to make fresh Chilaquiles. It's her favorite thing to wake up to on a fall/winter Sunday morning.
3. Green Chili Strings - I like to cut the chiles up into thin slices, soak in butter milk, dredge in flour and fry them up. We use them to top off a burger, top off our Mexican Lasagna casserole, top off the green chili, dress up breakfast quesadillas, or eat them straight. We'll also cut them up into small rings and fry them up. Fresh ones work better than roasted ones for frying, gives them a little snap when you bite into them.
4. We've made jack-cheddar-green chili bread w/ some spent grains that turned out well. Slice it up and dip into a warm bowl of green chili.
We use them for a lot, but these are some of our favorites. Now the question is, who out there has made a green chili beer?