Green chile. It’s delicious, spicy, and oh so satisfying. Tantalizing your taste buds and warming your soul, a bowl of green chile really hits the spot, especially on a cold winter day.

Hatch season is a delight with the smell of roasted chile in the air. What’s even better? Freezing chiles to enjoy year round. If you don’t have frozen chiles, you can buy roasted ones in your grocery freezer section to use in this recipe.

Traditionally, flour is used to thicken the green chile and give it texture. In this gluten free version, corn meal thickens the chile and adds a toasty note. The bone-in pork adds another layer of flavor to compliment the spicy chiles.

There are a lot of recipes out there, many passed down for generations or meticulously fine-tuned over the years. Below is my version and it’s best enjoyed with a cold New Planet Pale Ale or Tread Lightly. Always great to enjoy a beer while the simmering chile fills the house with the smell of home cooked goodness.

Gluten Free Pork Hatch Green Chile


Gluten Free Pork Hatch Green Chile

2 lbs bone-in pork shoulder, cubed (save bone)

1 cup roasted, peeled, seeded, de-veined Hatch chiles

2 tbsp. cornmeal, fine ground

2 tbsp. bacon fat, lard, or vegetable oil

½ medium onion, fine diced

8 cloves garlic, minced

1 ½ cups chicken broth

¼ tsp. oregano

Salt to taste

Heat Dutch oven or heavy bottom pan over medium/low heat. Add fat to pan, add onions, sauté until translucent. Add garlic, and sauté until fragrant, about one minute. Transfer veggies to bowl, leaving as much fat as possible in the pan.

Brown pork in batches in a single layer of pieces over medium-high heat. When pork is browned and transferred out of the pot, keep 2 tablespoons of fat in pan. Sprinkle cornmeal in pan, cook until golden and fragrant, about two minutes. Slowly add chicken broth stirring continuously to avoid any lumps. Add green chile onions mixture, pork pieces, and bone from pork. Bring to slow boil, cover and simmer over low heat for 30-45 minutes.

Serve with a warm corn tortilla or corn chips. An extra yummy option, sprinkle cheddar cheese and cilantro on top.


There are many reasons to be thankful this season and for those of us that are gluten-free, having food you can eat without getting sick is one of them. We’ve put together some original gluten-free recipes that are bound to become a tradition at your table, including a gluten-free cake that New Planet founder, Pedro Gonzalez says, “is way beyond anything I ever expected.”

Gluten Free Butternut Squash Pale Ale Soup

Soup is a warm hug for your belly. This classic beer cheese soup has a fall twist with butternut squash, tart apples, and New Planet Pale Ale. This soup is very versatile and can be altered to meet different dietary needs. It’s the perfect starter to your meal and can be made a couple days in advance and rewarmed on the stove. Pair this soup with the Pale Ale or Seclusion IPA.

Soup base:
1 medium yellow onion, chopped
4 cups butternut squash (thaw frozen precut or roast your own) 
1 medium Granny Smith apple, chopped
1 tbsp. olive oil
2 cloves garlic, chopped
1 ½ cups chicken stock
1 can (12 oz.) New Planet Pale Ale
½ tsp. paprika
¼ tsp. nutmeg
Ground pepper to taste

Cheese sauce:
½ cup half and half
½ cup chicken stock
1 tbsp. white rice flour
1 tbsp. tapioca starch
1 tbsp. olive oil
2 cups sharp cheddar cheese, shredded
Salt to taste

Make the soup base:
Heat oil in a dutch oven or soup pot over medium heat. Sauté the onion until translucent (not brown), about 5 – 8 minutes. Add the butternut squash and apple to the pan, cook until softened, approximately 10 minutes. Stir in paprika, nutmeg, and ground pepper. Add garlic and sauté until fragrant, about 1 minute.

Pour in New Planet Pale Ale and 1 ½ cups chicken stock. Increase heat to medium-high and bring to a boil. Cover the pot and reduce to a simmer, cook 10 – 15 minutes until cooked through. Transfer to a blender and blend until smooth.

Make the cheese sauce:
While the contents are in the blender, heat 1 tbsp. olive oil in the pot on medium heat. Add 1 tbsp olive oil, white rice flour, and tapioca starch to the pan. Stir constantly until paste forms and the flour is cooked, about 1 -2 minutes. Slowly whisk in the half and half and the chicken stock, whisking vigorously to eliminate any lumps until the mixture thickens about 3 minutes. Add in the cheese in small handfuls, whisking after each addition until melted. Once cheese sauce is smooth, whisk in the contents of the blender. Salt to taste.

Serve the soup hot. Garnish as desired. Suggested garnishes—parsley, chives, bacon, more cheese, or pumpkin seeds. Mix and match to suit your tastes.

Yield: 6 – 8 servings

Variations: For vegans, make only the soup base and use a vegetable stock, garnish with parsley, vegan cheese, or a scoop of vegan sour cream. For dairy-free, make only the soup base and garnish with parsley, chives, or your favorite dairy-free cheese.

Gluten Free Sausage Stuffed Mushrooms

Cranberries and roasted pecans add a Thanksgiving twist in this classic appetizer. Easy to prepare a day in advance, these crowd pleasing appetizers are sure to wow your guests. As a bonus, these are safe for those who eat dairy free too. These pair great with the Blonde Ale or Tread Lightly Ale.

Stuffed mushrooms:
18 medium to large cremini or button mushrooms, caps and stems separated
½ lb. Italian sausage, mild or hot
2 tbsp. cornmeal
2 tbsp. pecans, roasted and finely minced
2 tbsp. dried cranberries, finely minced
1 egg white
2 cloves garlic, minced
2 tbsp. olive oil

Preheat over to 325 degrees.

Put minced garlic and olive oil in a small bowl. Set aside.
Clean the and dry the mushrooms. Trim the mushroom stems and finely chop. Set aside. Hollow out each mushroom scrap, taking care to keep the cap intact. Reserve the scrapings with the mushroom stems.

Heat skillet over medium heat. Cook the sausage and reserved mushroom stems and scrapings until sausage is browned and cooked through, 6 -8 minutes. Drain and discard grease. Place sausage mixture
in a bowl. Stir in pecans, cranberries, and cornmeal. Stir in egg white until thoroughly combined.

Brush each mushroom cap with garlic and olive oil mixture. Stuff each cap with a generous spoonful of
sausage mixture. Place in baking pan or on cookie sheet.
Bake in preheated oven for 30 minutes until mushrooms are cooked through and stuffing is golden

Serve with parsley garnish or sprinkle with parmesan cheese.

Yield: 18 mushrooms, plan about 2 per person

Maya’s Gluten Free Apple Upside Down Cake

Turning the apple dessert upside down may become a new tradition at the table. At a party, New Planet founder
, Pedro Gonzalez, savored this cake made by a family friend, Maya.

In his words, “Maya is the maker of the best apple upside down gluten free cake. I paired it with the Blonde Ale, and wow! It was way beyond anything I expected.”

Maya advice, “the pan is the most important part, I have a wonderful old seasoned cast iron skillet.” She was generous enough to share her recipe with us. As Pedro recommends, pair this with the Blonde Ale.

6 tbsp. butter, melted
3/4 cup brown sugar
2 cups apple, packed, chopped small

Cake batter:
4 eggs
½ tsp. vanilla
¾ cup sugar
1 heaping cup Pamela’s baking mix
2 tbsp. water

Heat butter and brown sugar together in a heavy skillet until sugar is all melted. Cool. Arrange apple slices over the surface of the mixture. Beat eggs until very light. Beat in sugar gradually – add alternately the water and dry ingredients. Pour batter over apples.

Bake in 350 degree over about 40 minutes until cake is set. Turn out of skillet while hot.

Yield: 10 – 12 servings
Try one or all of these recipes and surprise your guests when you tell them it’s gluten free. You might just start
some new traditions at your table. And remember to stock up on your favorite New Planet beer to pair with
your meal. After all that cooking, you deserve a cold beer.

At New Planet, you, our uncompromising and discerning beer fans, are one of the reasons we are thankful.
Cheers to you and those you cherish!

Happy Thanksgiving!

About the author:
April DeMincoApril DeMinco Serves cold New Planet with a smile at events. Gluten-free since 2007. Best beer friend is New Planet Pale Ale. Superpower is baking gluten-free treats and cupcakes. In constant pursuit of the perfect gluten-free donut.




  • Zemas Cocoa Teff Pancake & Waffle mix
  • 8 T. unsalted butter, at room temperature (dairy-free or regular)
  • 3 T. oil of choice (olive, grapeseed, coconut)
  • 1 ½ c. palm sugar (sugar of choice)
  • ¼ c. cocoa powder
  • 2 t. pure vanilla extract
  • 3 eggs (egg replacer)
  • 1 ¼ c. New Planet Beer (Raspberry Ale is our favorite)
  • ¼ c. chocolate chips, melted (diary-free or regular)
  • 1 t. baking soda
  • ½ t. baking powder
  • ½ t. Salt
  • 1 ½ t. xanthan gum


Preheat oven to 350 F. Spray a 13 x 9 pan with non-stick cooking spray.

In a bowl combine all the dry ingredients; set aside.

In the bowl of an electric mixer cream the butter, oil and sugar together. Scrape down the bowl and add in the cocoa powder and vanilla.

Add the eggs to the bowl of the electric mixer, mixing after each addition.

Mix in the dry mixture and the beer, alternating after each addition.

Finally fold in the melted chocolate.

Pour batter out into prepared pan. Bake for about 35 minutes or until a toothpick inserted comes out clean.

Allow cake to cool before frosting with Beer Buttercream.

Beer Buttercream:


  • ½ c. + 2 T. New Planet Beer (Raspberry Ale is our favorite)
  • 1 ½ c. butter, room temperature (dairy-free or regular)
  • 4 c. powdered sugar, sifted
  • ½ c. cocoa powder
  • 1 t. pure vanilla extract
  • 3 oz. chocolate chips, melted (dairy-free or regular)


In the bowl of an electric mixer cream the butter.

Add in the powdered sugar 1 cup at a time, scraping down the bowl after each addition.

Add in the cocoa powder and vanilla, and mix until thoroughly combined and again scrape down the bowl again with a spatula.

Add in the melted chocolate and mix. Next, add in the beer, be careful to mix slowly as it may splash up.

Frost the beer cake and enjoy!