Hatch chile’s are being picked off bushes at a record pace, trying to keep up with the demand. I am one of those demanding Hatch chiles, because you can only get them fresh once a year.
While I am waiting I’ll share some recipes I have developed using Hatch chiles in the past.
Look for all new Hatch chile recipes soon!
Hatch Chile-Lime Salsa
Avocado and Potato Salad with Hatch Chile Vinaigrette
Slow Cooker Pork with Hatch Chile Sauce
Slow Cooker Hatch Chile Pot Roast
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.