If you’re looking for a bold, comforting dish that puts Hatch chiles front and center, this Hatch Pepper Chile Colorado recipe delivers on every level. Rich, smoky, and deeply satisfying, it’s the kind of meal that fills your kitchen with the unmistakable aroma of home-cooked New Mexican flavor.
Working closely with farmers in the Hatch Valley, I’ve learned there’s more to chile than heat — it’s about depth, earthiness, and the way it elevates simple ingredients into something unforgettable. That’s exactly what happens in this traditional Mexican-inspired beef stew.
Why You’ll Love This Recipe
- 🌶 Combines dried and fresh Hatch chiles for layered heat and flavor
- 🥩 Slow-simmered beef chuck becomes fall-apart tender
- 🍲 Thick, rich sauce that clings to every bite
- 🧑🍳 Great for batch cooking and meal prep
- 🥄 Pairs perfectly with rice, tortillas, or just a spoon
Ingredients
- 2 lbs. beef chuck, cut into ½-inch cubes
- 4 oz dried Hatch peppers (rehydrated and blended)
- 2 cloves garlic, chopped
- ½ yellow onion, diced
- ½ cup tomato purée
- 2 cups beef stock (plus more as needed)
- 2 fresh Hatch peppers, chopped
- 2 tablespoon olive oil
- 2 tablespoon Knorr Suiza chicken base
- Salt and pepper, to taste
🔥 Tip: Use mild or hot Hatch chiles based on your spice preference.
How to Make Hatch Chile Colorado
1. Cook the Beef
Place the cubed beef chuck in a saucepot, cover with water, and season with salt and pepper. Boil until tender — about 45 minutes. Drain and set aside.
2. Rehydrate and Blend the Chiles
While the beef is cooking, soak dried Hatch chiles in warm water until soft (about 20–30 minutes). Blend with a little soaking water until smooth, then strain to remove skins and seeds. This becomes the heart of your sauce.
3. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic and sauté until soft and fragrant.
4. Build the Sauce
To the same pot, add the cooked beef, strained chile mixture, tomato purée, beef stock, fresh Hatch peppers, and chicken base. Stir to combine.
5. Simmer Low and Slow
Let everything simmer for about 45 minutes, stirring occasionally. Add more beef stock if the sauce gets too thick. The goal is a rich, hearty consistency where the sauce hugs the meat.
6. Season and Serve
Taste and adjust seasoning with salt and pepper. Serve hot with rice, warm tortillas, or even over roasted potatoes.
How to Store
Let the chile colorado cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
How to Reheat
Reheat gently on the stovetop over medium-low heat, adding a splash of beef stock or water to loosen the sauce. It also microwaves well in 1–2 minute intervals, stirring in between.
FAQ
Can I use only fresh Hatch chiles?
You could, but using both fresh and dried gives you a deeper flavor and color. The dried chile paste adds smokiness and richness that fresh alone can’t match.
What cut of beef is best?
Chuck roast is ideal for slow simmering, but brisket or stew meat will also work.
Is this dish spicy?
It depends on the Hatch chiles you use. Mild Hatch chiles give this dish warmth, while hot or extra-hot varieties turn it up a notch.
The Final Scoop
This Hatch Pepper Chile Colorado is more than a stew — it’s a tribute to the Hatch Valley and the beloved chile that’s grown there. Whether you’re making it for a crowd or freezing portions for later, this is one of those recipes that delivers every time.
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