When my stepfather’s mom passed away in 1979, he and his sisters found a recipe for traditional spaghetti in his grandmother’s church cookbook. Richard’s sister misread the amount of red chili when they were making it, resulting in a very hot version of the sauce. They all loved it.
A few years later when Richard was stationed in Albuquerque with the United States Air Force, he fell in love with New Mexico’s famous Hatch Green Chiles. He wanted to incorporate them into his favorite “hot spaghetti” recipe, and the masterpiece below finally came together.
Now Richard, “Pops” to our children, shares this recipe with all of us at many of our family gatherings – it’s the ultimate crowd pleaser. We most recently had it for our Christmas Vacation Night this past December, and I ate WAY too much. Enjoy!
Hatch Green Chile Chicken Spaghetti
2 large green peppers (chopped)
1 large yellow onion (finely chopped)
2 cloves garlic (finely chopped)
1+ lb pre-cooked chicken
1 tsp black pepper
1 tsp red pepper (more if you dare)
2 tsp salt
1 bay leaf
2 cups water
2 6-oz cans of tomato paste
8 oz fresh mushrooms, sliced
10-16 oz Hatch green chiles
Noodles of choice
Put green peppers, onions, garlic, bay leaf, salt, black pepper, red pepper, Hatch green chiles, water and pre-cooked chicken into a large pan, mix well, cover and cook slowly until well done (about 45 minutes). Stir in tomato paste and mushrooms after well done. Let simmer uncovered for 30 minutes or longer (longer cooking blends flavors). Serve over noodles.