*Hatch chilies are large and shiny green, with a full flavor that sets them apart from other varieties. Grown in Hatch, New Mexico, they are worth waiting for. Markets throughout the region celebrate their late-summer arrival by roasting them outdoors in special rotating drums. Hatch chilies are becoming available outside the Southwest, so look for them at gourmet markets and well-stocked supermarkets. Anaheim or poblano (fresh ancho) chilies are good substitutes.
Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon of the canola oil, then add the chorizo and cook, breaking it up into bite-size pieces with a wooden spoon, for about 8 minutes, or until lightly browned. Using a slotted spoon, transfer the chorizo into a bowl; set aside. Pour out all but one tablespoon of the fat from the skillet, or add more canola oil if needed.
Add the chilies to the skillet, season with salt and cook, stirring occasionally, for about 10 minutes, or until crisp-tender and lightly charred. Remove from the heat.