Prized for their meaty flesh, Hatch Chili Peppers are named after the original growing area in Hatch, New Mexico. There, the intense sun by day and the cool nights conspire to yield a flavorful, mildly-hot chile beloved in rellenos, chile verde, soups or in anything that could use a green chile boost.
Recently, Hatch Chilie Peppers have made their appearance at better-grocery stores across the country, including ours in Morgantown, West Virginia. And much to my surprise they are also fresh roasting them in-store for you! (You’ll always want to roast them prior to cooking with them – then removing the charred skin and seeds, leaving only the roasted pepper flesh).
When our good friend, Scott who’s hatch-chili-obsessed, brought us a gallon bag of roasted, frozen hatch chilies I realized it was time that I finally took the plunge and came up with some hatch chile deliciousness to share with all of you! And of course, I HAD to use my pressure cooker too!
I’ve been using a pressure cooker in my kitchen for years, but it wasn’t until I got an electric pressure cooker (multi cooker) did it become an appliance I used almost daily. The drawback to using a stove top pressure cooker is that it required constant supervision. You have to monitor the stove burner temperature to maintain steady pressure by watching a gauge or listening to the rhythm of the pressure gauge’s jiggle/hiss sound.
An electric pressure cooker (multi cooker) is very similar to a crock pot where you can set it and forget it. Although, I don’t leave home with it running, I can go outside or into another room without worry while it’s safely doing all the cooking. And if you are worried about safety in regards to the old-wives tails about pressure cookers, rest assured that the new electric pressure cookers (multi cooker) have safety features to make it safe enough for a child to operate!
I’m certain there’s a few of you who are like – WAIT a minute Hayley, Beans aren’t Paleo/Primal!! What are you doing?!?! My response to you is that although I eat lots of paleo-style meals and live a paleo-ish lifestyle — I never proclaimed that I’m always paleo. We don’t eat legumes often, I’d estimate less than once a month and for us that’s totally ok. And I don’t feel anyone should feel confined by a title to determine the completeness of what they eat. While I don’t advocate a bean-centric diet, I do think they are an acceptable modification for those, like us, whom digest them well.
- 1 cup Onion
- 4 cloves Garlic
- 1/4 cup Ghee or butter, softened
- 2 large tomatoes, peeled & chopped
- 3 tablespoons organic chili powder
- 1 tablespoon cumin
- 2 teaspoons Sea Salt
- 1 teaspoon Black Pepper
- 4 large roasted hatch chile peppers blackened skins and seeds removed, chopped
- 5 cups Water, filtered
- 1 1/2 pounds bone-in, skin-on chicken
- 1 large potato peeled and quartered
- 1 cups Heavy Cream, A2 Pasture Raised
- 1 can cannellini beans drained & rinsed
- 1 can kidney beans drained & rinsed
- shredded cheese optional garnish
- scallions optional garnish
- Cook onions and garlic in ghee using the saute feature on your pressure cooker for 3-5 minutes or until soft.
- Add chopped tomato, peppers and seasoning, saute an additional 1-2 minutes.
- Layer chicken pieces and quartered potato on top of the sauteed vegetables. Then add water.
- Cook under pressure for 30 minutes.
- Carefully use quick depressurization method to release pressure.
- Remove chicken pieces and set aside to cool.
- Puree potato quarters with roughly 1/4 of the chili mixture (to thicken) then add back into the cooker.
- Remove chicken meat from the skin/bones, shred chicken and add back into the cooker along with heavy cream and beans.
- By default your pressure cooker should go into the warm function after depressurization. Allow it to set for 5-10 minutes for flavors to combine and beans to heat.
- serve bowls with a garnish of cheddar cheese and sliced green onions..