Hatch Green Chile Grits with Shrimp and Chorizo Recipe – Happy Green Chile Season!

Hatch Green Chile Grits with Shrimp and Chorizo Recipe from The Hungry Goddess

‘Tis the season for Hatch Chiles from New Mexico and the Hungry Goddess is cooking, roasting, peeling, and freezing my fave smoky green chiles so I can enjoy them at will. To celebrate Hatch Chile season, Fresh Market and I have paired up to bring you some amazing green chile flavors!

Hatch Chile Season is at its height right now and although it may be a shorter season than usual due to weather and other stressors, the green chiles this year are delicious! It has been a bit of a race to get the chiles roasted and into the freezer before they turn from their gorgeous emerald green. Thankfully, the little cans of Hatch Green Chiles are also available at Fresh Market in mild and hot and these actually work the BEST for grits.

Hatch Green Chiles by The Hungry Goddess

Compared with other chiles, Hatch Chiles are considered to be in the mild to medium ranges at 1,000 to 2,500 units on the Scoville scale. I am here to tell you that hot Hatch Green Chiles are HOT. Like run around the house a bit insane hot and taste it the next day hot. You should use gloves when working with them, especially the hot ones. Some people might like that blow your head off heat, but I want to indulge in their sweet, smoky flavor so I tend to go mild or blend the mild and hot.

For this shrimp and grits recipe, I combined a can of mild and a can of Hatch Chiles with some fresh chopped as well to add to the flavor profile. Bob’s Red Mill has the best organic corn grits/polenta around and it’s readily available at Fresh Market. Ground chorizo is available at the butcher counter and you can choose from mild or spicy (we went with a blend!). Grits are great with a bit of extra sauce to drizzle over the top and adding the tomatoes gives you that, but it really is optional.

Green Chile Shrimp and Grits Prep with Bobs Red Mill Grits from the Hungry Goddess

Are you ready to eat? This recipe was a hit with the family and neighbors who had steaming bowls delivered to their door! I love the ease of it – you can have a hearty, flavorful dinner on the table in under an hour easily. Big thanks to Fresh Market for a delicious collaboration – they are one of my go-to markets for quality ingredients. Check here to see if there is a Fresh Market in your area.

Stay tuned for another Hatch Green Chile recipe or two this week. I couldn’t resist! 

Ingredients: (serves 6+ – cut in half no problem)

  • 1/2 pound of loose chorizo (I combined mild and hot)
  • 2 cup of Bob’s Red Mill Organic Corn Grits/Polenta (follow directions on package & let it simmer for the full 30 minutes)
  • 4 tablespoons of butter (3 tbs are for the polenta)
  • 1-2 cups of grated cheddar cheese
  • 1 4 oz can of mild Hatch chopped green chiles
  • 1 4 oz can of hot Hatch chopped green chiles
  • 2 tablespoons of raw chopped Hatch green chiles (optional if you don’t have them)
  • 2 cups of rough chopped tomatoes (I used Campari and quartered them)
  • 3 cloves of garlic minced
  • 1 small onion chopped
  • 1 pound of shrimp (Fresh Market had already cooked shrimp that I could not resist)
  • salt to taste

Cooking Hatch Green Chile Grits by The Hungry Goddess


Prepare the grits according to the directions on the package. Allow the grits to simmer for the full 30 minutes to let the flavors of the Hatch green chiles to really sink in. I added the can of mild at about 5 minutes – stirring frequently – and the second can and the raw at about 10 minutes. The juices from the canned chiles are great for making grits. Add the cheese about 5-10 minutes before serving. If the grits are too thick, fill the chile can with water and add it to thin the grits to your desired thickness. Taste and add salt as needed.

Fry the chorizo in a pan and if you have already cooked shrimp, add them to the chorizo pan about 5 minutes before serving to warm them and give them some flavor.

You can serve the chile and cheese grits with just the shrimp and chorizo and it is wonderful. I opted to add some tomatoes, onions, and garlic.

Add one tablespoon of butter to a pan and add minced/pressed garlic and onions. When the onions are slightly translucent, add the tomatoes. Allow the tomatoes to cook down a bit for approximately 5-10 minutes. You can combine the tomatoes, onions, and garlic with the shrimp and chorizo.

Put the grits in a bowl and spoon the shrimp and chorizo over top, adding tomatoes, onions, and garlic if you choose. Serve hot.


Hatch Green Chile and Cheddar Grits with Shrimp and Chorizo by The Hungry Goddess


**I was compensated for this recipe by Fresh Market. This compensation in no way influenced my post or the fact that Fresh Market is one of my favorite markets!

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