Steve Pope wrote:
> monkeydeskstand > wrote:
>
> >Hello, does anybody know of still operating roasting green chile
> >stands in or around Denver. Usually get 2 or three bushels each fall,
> >even 4, but it's late in the season, as we weren't keeping priorities
> >in sight. Still have some from last fall and our freezing techniques
> >are good, but the quality texture and flavor of what we got last year
> >basically sucked so that is why the lack of enthusiasm that has left
> >us to this possible demise of lack of green chile.
> >
> >Person there was extremely drunk and I assume the roasters were total
> >beginners. Didn't speak English well enough so I couldn't relay how I
> >like them roasted.
> >
> >If you know one please reply, preferable hatch green chilies.
> >
>
> I have no information, but it should not be too late in the
> season yet. Stop by all the main grocery stores and ask them
> who is roasting.
>
> We just roasted some California chilis for use in tonight's
> dinner. Not the same as NM but still righteous.
>
>
> Steve

Enchiladas are the best with lots of roasted green chilies. Needs
obvious huge amounts of cheese, ground beef, enchilada sauce, and sour
cream and lettuce, and also fresh uncooked fresh tomatoes in the end.
Maybe some black olives to top it off. Black pepper.

mmm