Hatch Chile season is almost over. That makes me sad, because they are so flavorful. But before they disappear from your local market, I thought I would share one more recipe with you.
This slow cooker recipe uses fresh Hatch Chiles, which impart a deep flavor to the sauce. Depending on your heat tolerance, you can use mild, medium or hot Hatch Chiles in this recipe. I use mild, because I have to feed a six year old, who has yet to learn the the joy of a meal that can make you sweat.
As with any slow cooker recipe, all you have to do is load her up, turn her on and walk away. That sounds like a date I had in the past actually. . .
Recipe: Slow Cooker Hatch Chile Pot Roast
- 2 mild hatch chiles, seeded and diced
- 6 cloves garlic, chopped
- 6 sprigs fresh thyme
- 1 large onion, sliced
- 1 teaspoon sea salt, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, preferably Mexican
- 1 can (28 ounces) diced tomatoes in juice
- 1 3-4 pound chuck roast
- Place the chiles, garlic, thyme, onion, 1/2 teaspoon of salt, cumin, oregano and tomatoes into the slow cooker.
- Stir to mis the ingredients.
- Sprinkle the remaining 1/2 teaspoon salt onto the chuck roast.
- Place the roast on top of the other ingredients.
- Set the slow cooker to high.
- Cook the roast for 5 hours, or until extremely tender.
Preparation time: 10 minute(s)
Cooking time: 5 hour(s)
Copyright © Cheryl D Lee.