On the menu today is a delicious spicy pot roast, inspired by Pioneer Woman's Drip Beef recipe from last week. Of course I had to do a bit of tweaking, and include my favorite seasonal item -- Hatch Chiles. Just as the weather cools down, you can heat things up with these wonderful chiles! They are sold in mild, medium and hot degress of spicyness. Medium is our favorite, and very versatile to cook with. These New Mexico chiles can be used to accent so many more dishes than enchiladas, which is the recipe most often associated with Hatch chiles.
Every summer we buy these in abundance while in season, then roast and freeze them ourselves to have throughout the year. While canned chiles are fine, if you haven't tried these freshly roasted, you're in for a treat.
I simply roast them under the broiler, on foil, until blackened --
They look really ugly, I know! Toss them in a bowl, cover, and let them steam for about 20 minutes. They will soften, making it easier to peel away the charred skin. Underneath is the wonderful, silken, spicy flesh of the chili. I freeze them on cookie sheets and then save in a freezer zip bag. You can pull out one or two (or more!) and thaw them in just a few minutes to use in your recipes all year long.
Now on to the beef! You will need:
3 to 4 pounds any kind of beef roast (I used an all-natural sirloin roast, on sale for $3.99/lb)
1 cup beef or chicken broth (more if your crock pot tends to dry out)
1-15 ounce can tomatoes
1/2 to 1 jar pepperoncini, include juice for more spice
1/2 to 1 jar cherry peppers, drained
6 large roasted Hatch chiles, quartered
4 large red or yellow bell peppers, quartered, I used both
Fresh cilantro and sour cream, for garnish
Sear the roast in oil in a frypan until browned on both sides, seasoning well. Mix broth, tomatoes, cherry peppers, pepperoncini and Hatch chiles in the crock pot. (I also added the pan drippings, and a bit of red wine, but this is not necessary.) Nestle the roast into the mixture, and cook for 4 hours on high. Quickly add sliced bell peppers, replacing the lid as soon as possible to avoid losing heat. Cook another 2 hours.
I couldn't resist making a gravy from the delicious, spicy juices that the roast had simmered in. Melt 2 T of butter, and add another 2 T of olive oil. Throw in a few spoonfuls of flour, cook on low and stir around until you have a nice, browned roux. Then simply ladle in some broth from the crock pot and simmer until thickened, whisking frequently.
The roasted Hatch chiles add such a depth of flavor to this dish. The reds, yellows and greens are irrestistible, as is the zesty flavor. I'll admit, it's pretty spicy -- just how we like it! We are laying low on the carbs these days, so I just served this with a green salad. But it would also be great served on buns, as PW showed, or with potatoes and carrots thrown into the crock pot as well. Next time I might try adding some tomatillos to the mix, doesn't that sound good?!!
If you enjoy Hatch chiles, try my Hatch Chile Stew, made with grilled chicken, tomatoes and zucchini. It's a great way to use of leftover grilled chicken, and cooks up in under an hour.
Note: Right now Berridge Farms in New Mexico is shipping fresh Hatch chiles while they're in season! I have also found whole Hatch brand chiles in large cans at WalMart and Kroger. If you can't get the fresh chiles, these would be a great substitute.
I hope you'll try some Hatch chiles in one of your recipes soon! If you do, let me know how it turns out. I'm joining Yvonne for On the Menu Monday at StoneGable and Kim for Wow Us Wednesday at Savvy Southern Style