Comments: Hatch green chiles harvest season is Aug-Sep. They usually come in Mild/Hot varieties. I think the closest alternative is the Anaheim pepper. Future Experiments: GInny wants to try it with wild rice and I want to try it with “shirataki rice”.

Ingredients:

• 2 tbsp. olive oil
• 1 small yellow onion, diced
• 1 c. fresh corn (from about 2 ears)
• 4 cloves garlic, minced
• 1 tbsp. coriander
• 1½ tsp. ground cumin
• ¼ tsp. paprika
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 3 fire roasted Hatch chiles, seeds removed and diced (about 2x 4oz cans)
• 1 (16-oz.) jar salsa verde (The author used Guy Fieri's)
• 4 c. low-sodium chicken stock
• 1 c. water
• 1 lime, juiced
• 1 small rotisserie chicken, pulled (I used grocery store “pre-pulled”)
• 1 tbsp. fresh cilantro, chopped
• ½ c. long-grain white rice

Optional garnishes:

• Lime wedges
• Avocado chunks
• Cilantro
• Crispy tortilla strips
• Sour Cream

Directions:

In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so. Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.

Nutritional Info:
Unknown.