Every year this happens: Hatch chile season comes around, work gets crazy, and by the time I get around to making anything, everyone's moved on to butternut squash and sage and layering. Well, I won't be bullied by you, Fall - not this year.
Lo and behold, we don't have to worry about missing these elusive little chiles after all! According to this article, they're just green chiles. Like the ones you get from a can. Which happen to be "Hatch" brand. So for all intents and purposes, this still counts as a bonafide Hatch chile recipe.
Oh, and random fun fact, "sour cream" in Spanish is "crema acificada." Acidic cream - that's got a nice ring to it.
2 Pounds fingerling potatoes
4 oz. Hatch green chiles
1/4 c. Sour cream
2 Green onion, chopped
1 T. Cilantro
1 t. Honey
1/4 t. Apple cider vinegar
Heat a large pot of water. When it reaches a boil, add the potatoes and then cover the pot with a lid. Boil for nine to ten minutes until the potatoes are tender. Discard the water and return the potatoes back to the pot.
While the potatoes boil, add the hatch chiles, sour cream, one green onion, cilantro, honey, apple cider vinegar, and several pinches of salt to a food processor. Blend until smooth.
Using a potato masher, lightly smash the potatoes so that they're just smashed up a bit. Add all of the hatch chile sour cream to the pot and toss until the potatoes are coated. Add the remaining green onions, salt to taste, and serve warm or at room temperature.