Slow Cooker Hatch Chile Pot Roast

Slow Cooker Hatch Chile Pot Roast | Black Girl Chef's Whites

 

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.

 

Slow Cooker Hatch Chile Pot Roast | Black Girl Chef's Whites

 

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

Ingredients

  • 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

Instructions

  1. Place the chiles, garlic, thyme, onion, 1/2 teaspoon of salt, cumin, oregano and tomatoes into the slow cooker.
  2. Stir to mis the ingredients.
  3. Sprinkle the remaining 1/2 teaspoon salt onto the chuck roast.
  4. Place the roast on top of the other ingredients.
  5. Set the slow cooker to high.
  6. Cook the roast for 5 hours, or until extremely tender.

Preparation time: 10 minute(s)

Cooking time: 5 hour(s)

Copyright © Cheryl D Lee.

 

Slow Cooker Hatch Chile Pot Roast | Black Girl Chef's Whites

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