Fresh Hatch chile season is approaching, and they should not be missed. This intensely flavored chiles are grown in New Mexico, and are only available fresh for a very short time in August and September.
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.
Here are some interesting facts about Hatch chiles according to the Hatch Valley Chile Festival website:
- One fresh medium-sized green chile pod has as much Vitamin C as six oranges.
- One teaspoon of dried red chile powder has the daily requirements of Vitamin A.
- Hot chile peppers burn calories by triggering a thermodynamic burn in the body, which speeds up the metabolism.
- Teas & lozenges are made with chile peppers for the treatment of a sore throat.
- Capsaicinoids, the chemical that make chile peppers hot, are used in muscle patches for sore and aching muscles.
- Chile peppers are relatives of tomatoes, potatoes, and eggplants, all belonging to the nightshade family.
- The color extracted from very red chile pepper pods, oleoresin, is used in everything from lipstick to processed meats.
- There are 26 known species of chile pepper, five of which are domesticated.
If you cannot find the chile fresh, you can purchase dried or frozen Hatch chiles.
You can also purchase canned Hatch chiles.
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)