Something about the fall and football season makes me want to cook this Vegetarian Hatch Green Chili every Sunday.
We are lucky enough to have pepper stands throughout the state in the fall and the smell of the peppers roasting is intoxicating. I stock up on two or three bushels to make sure that I have enough for my Hatch Green Chili cravings plus some extra for various Mexican dishes throughout the rest of the year.
You can easily control the heat level through the green chili powder, enchilada sauce, quantity of jalapenos, and the chile peppers themselves. This recipe is set for a mild to mild-medium heat level.
I have been getting questions about my pot in the pictures. I have a couple Staub pieces that I love cooking with when I make things like my green chili. Staub is a different brand of Le Creuset but I am partial to Staub for a few reasons. The lids have basting dots which are bumps that allow the moisture to drip back into the mot evenly instead of in a pile. I also love their colors more (they have darker, richer colors) and this brand is #1 in France over Staub. I have had zero problems with mine and love them. The one in this picture is a 5.75 quart oval cocotte which you can find here and I also have a round 4 quart one that you can find here. I use them all the time and they last forever. They are completely worth it!
After just a few minutes of assembly, you can leave this Vegetarian Hatch Green Chili on the stove for several hours to do its thing. It also freezes really well! Just pack into mason jars and throw in the freezer for perfectly sized portions.