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.
- 1 cup white onion diced
- 2 tsp garlic powder
- 1/2 Tbsp green chili powder (see note)
- 1 1/2 tsp celery salt
- 1 tsp dried oregano
- 1 Tbsp ground cumin
- 16-32 oz vegetable stock
- 28 oz green enchilada sauce (heat and brand of choice) (one large can)
- 1 bottle beer (lager, pilsner, or other lighter beer of choice)
- 1/2 cup fresh cilantro chopped (optional)
- 1-3 jalapenos seeded and finely diced
- 32 oz fresh roasted Hatch green chiles, heat level of choice, seeded and peeled (you can substitute the canned kind)
- Add 2 tablespoons of vegetable oil. Over medium heat, cook onion until translucent, approximately 5 minutes.
- Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Saute to toast herbs for approximately 3 minutes.
- Add 16 oz of the vegetable stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles.
- Cook, over medium low heat, for at least one hour, preferably three hours. The longer this cooks, the better it tastes and the thicker it gets. Stir occasionally. If the chili becomes too thick, add some more stock a cup at a time.
- Finish off the chili with hot sauce for more of a kick as needed, or use as a mix-in. Serve with your favorite toppings or sides.
- Baked potatoes
- Sour cream
- Hot sauce