Hatch green chiles. What’s the big hype about? I remember hearing buzz last year about these peppers, but I was never really interested in tasting them or looking into them. It was a theme across my Instagram feed for a while – a ton of bloggers were posting recipes with these green peppers around the late summer/fall.
I passed through Trader Joe’s the other day and saw HUGE signs everywhere advertising that they were selling Hatch Green Chiles, so Jeff and I decided to try them out. Jeff is a major spice and pepper lover. He loves all things spicy – to the point of making himself cry haha. It’s quite entertaining to watch! So when I saw his eyes light up after I put the hatch chiles in our grocery basket, I knew I had to come up with something yummy with them! I landed on a CHILI today because it’s one of our absolute favorite comfort foods – enjoyed when it’s hot OR cold outside! I decided to add the chiles into the chili and they added such a fantastic flavor. I paired the spiciness of the peppers with the sweetness of ground cinnamon and this recipe came out so. dang. good. I am so stoked for you guys to try this one.
Back to the Hatch Chiles. I did my research to find out the WHY behind the HYPE of these peppers. Here’s what I found out:
- They come from Hatch, New Mexico and apparently Hatch Valley is to chile peppers what the Napa Valley is to grapes. They are very plentiful and the natives to that area are very proud of their peppers!
- They’re a super versatile pepper that come in red and green colors. When picked early and roasted, the green peppers have a very spicy, smoky flavor. If you let them mature and they turn red, they develop a sweeter, more earthy flavor.
- The annual New Mexico Hatch Chile Festival is actually this weekend! It is a 2 day festival celebrating the world-famous crop native to NM. Local farmers come out to showcase their crops (peppers, sweet potatoes, lettuce, cabbage, wheat, cotton, pecans, onions, and more) and how they prepare them.
How cool is that! Definitely check out the website for the Festival and watch the video on the home page; it was great!
Although I’m a little late to the Hatch Chile Pepper game, I loved researching them and learning something new about a food that is so special to a lot of people. It’s amazing to see the passion and love behind even just a simple ingredient that we often overlook. Have you ever grown something and eaten what you grew from nothing? It’s a feeling unlike no other. Knowing that YOU created something from nothing and now it’s fueling your body to perform everyday tasks. I love it! And I could only imagine how the natives of Hatch, New Mexico feel that they’ve discovered a food that not only they love, but also the world. I am now even more excited about this chili prepared with such a fantastic ingredient!
Let’s get cooking!
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4 people
- 1 Tbsp Organic Extra Virgin Olive Oil
- 2 Celery Stalks, minced
- 1 Large White Onion, chopped
- 1 Tbsp Fresh Garlic, minced
- 1 Large Poblano Pepper, seeded and chopped
- 2 Green Hatch Chile Peppers, seeded and chopped
- 1 Cup White Mushrooms, roughly chopped
- 1 lb 100% Grass Fed Beef
- 1 Tsp Himalayan Pink Salt
- 1 Tsp Ground Black Pepper
- 2 Tbsp Ground Cumin
- 1 Tbsp Garlic Powder
- 1 Tbsp Chili Powder
- 1/2 Tsp Cayenne Pepper
- 1 Tsp Ground Cinnamon
- 1 Tsp Smoked Paprika
- 28 oz Can Organic Diced Tomatoes, not drained
- 15 oz Can Chili Beans, not drained
- 15 oz Can Black Beans, rinsed and drained
- Press the “Sauté” button on your Pressure Cooker. Add olive oil, onion, celery, and garlic and cook about 5 minutes, or until slightly transparent.
- Add in hatch peppers, poblano peppers, and mushrooms, stir, and sauté another 5 minutes.
- Add beef and all seasonings. Chop up beef with a wooden spoon as small as you can get it, cook it to brown, and combine everything well.
- Add canned items and chicken broth, stir, and put the top on your pressure cooker.
- Lock the top into place, make sure the steam vent is closed, and press “Soup/Stew” Button one time. Adjust the time to 25 minutes and let it do it’s thing!
- *Side Note: Pressure Cookers take a few minutes to pressurize before the timer starts to count down.
- Once the timer goes off, wait 10 minutes before opening the top.
- Stir, garnish with fresh cilantro and raw onions and ENJOY!
If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂
Yours In health,