This soup and bread combo was part of how we celebrate those few glorious weeks of the chile crop. In the South markets and street corners are a flood with fresh and freshly roasted peppers. I buy several pounds every year. We use some to cook our favorite green chile dishes and then clean and freeze the majority.
Even though they are at the peak of flavor in the season, freshly frozen beats the pants off canned or factory frozen ones. After you have had your own you will see – the canned ones are kinda slimy and have that tinny flavor. But, any ways you slice, dice, or procure them, hatch chilies make one awesome ingredient!
This hearty soup is almost like a stew. It’s flavorful and works well with any meat! Plus the cornbread takes the green chile awesomeness OVER-THE-TOP! It’s oven-worthy alone. I seasoned this very simply, but it is great with chili seasoning, ranch dressing mix (yes, truly), and/or taco seasoning. So feel free to spice it up as you like – it is a very adaptable & friendly recipe!
So strap on your aprons and make some great soup and/or skillet bread!
- 1 1/2lbs hamburger meat
- 1 medium onion, diced
- 1 large green bell pepper, diced
- 2 cloves of garlic, crushed
- 2 medium russet potatoes, diced
- 1-2 ears of corn, fresh – cleaned & de-nibbed
- 3/4 cup hatch green chiles, diced
- tomato sauce
- 1 (14 ounce) can diced tomatoes, drained
I like fire-roasted, but that is optional
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups water, or less as long as it covers the ingredients
stock can be substituted for additional flavor
- salt & pepper to taste
DIRECTIONS: In a large Dutch Oven or soup pot, brown hamburger meat; drain fat. Return meat to pan and add onion, green bell pepper, and garlic; saute over medium heat for 3-5 minutes until softened. Add remaining ingredients; bring to a boil, reduce, cover, and simmer on low for about an hour. Taste – season as desired. Serve with cornbread and sweet tea.
GREEN CHILE CORNBREAD
- 1 cup cornmeal
- 1 cup flour
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1 Tbs. baking powder
- 1 egg
- 3 Tbs. sugar
- 1/4 cup butter, melted;
plus 2 Tablespoons for skillet
- 1-1/4 cups buttermilk
- 1 ear of corn, cleaned & de-nibbed (about 1 cup)
- 2/3 cup green chiles, diced
(drained thoroughly on paper towel)
DIRECTIONS: Heat the oven to 450°F with a 10-inch cast-iron skillet in the oven. In a bowl, mix the cornmeal, flour, salt, baking soda, and baking powder. Add the egg, sugar, melted butter, and buttermilk. Use just enough stirring/folding strokes to combine into rough batter (don’t whisk or attempt to whip smooth). Fold in fresh corn & green chiles. Set aside.
Remove hot skillet from oven (after it has been to temperature for at least 5 minutes) add the butter. It should sizzle and coat the bottom; swirl to coat sides of pan as well. Immediately add bread batter and pop back in the oven. Reduce temperature to 375°F and bake for 20 to 25 minutes, until browned and a toothpick inserted in the center comes out clean.
Remove from oven – add a Tablespoon of butter to wash the top and sprinkle with additional salt, if desired. I desire… just sharing the finishing touches love. The hot pan & butter makes the best crust, just saying.
I love these “kitchen sink” style soups that can use anything in your fridge! Reminds me of off the cuff meals with Mema.
Spoon over forks tonight,