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Ingredients

• ✓ hatch chile pepper
• egg
• milk
• salt
• black pepper
• butter
• onion
• corn tortilla
• corn tortilla

Instructions

1. 1 Crack eggs into a bowl and whisk in milk, salt, and pepper. Set aside.
2. 2 Melt butter in a skillet over medium heat. Add Hatch chiles and onions. Saute until onions are soft and translucent, 4 to 5 minutes. Add eggs and cook and stir until eggs are set, 3 to 4 minutes.
3. 3 Divide eggs between 6 tortillas and top with fried corn tortilla strips.

By Yoly

Ingredients

• ✓ hatch chile pepper
• vegetable oil
• russet potato
• onion
• seasoned salt
• black pepper

Instructions

1. 1 Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
2. 2 Slice potato using a mandoline.
3. 3 Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.

By Yoly

Ingredients

• ✓ hatch chile pepper
• tomato
• tomato
• garlic
• onion
• cilantro
• garlic powder

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Arrange chile peppers on the prepared baking sheet.
3. 3 Cook under the preheated broiler until pepper skins blackened and blistered, 5 to 8 minutes.
4. 4 Transfer chile peppers to a bowl; tightly seal with plastic wrap and steam until cool, about 20 minutes. Remove and discard chile pepper skins.
5. 5 Combine chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in the bowl of a food processor or blender; pulse until reaches desired consistency.

By COOKINGQUEEN75

Ingredients

• ✓ hatch chile pepper
• pork butt
• water
• salt
• oil
• onion
• garlic
• cumin
• all-purpose flour
• chicken broth
• tomato
• salt
• black pepper

Instructions

1. 1 Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
2. 2 Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
3. 3 Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
4. 4 Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.

By Yoly

Ingredients

• ✓ hatch chile pepper
• olive oil
• butter
• chicken thigh
• chicken broth
• onion
• garlic
• oregano
• cumin
• salt
• black pepper
• tomato
• corn tortilla
• mexican cheese blend

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles.
4. 4 Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
5. 5 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
6. 6 Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
7. 7 Preheat oven to 350 degrees F (175 degrees C).
8. 8 Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top.
9. 9 Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

By Seth Kolloen

Ingredients

• ✓ hatch chile pepper
• olive oil
• onion
• garlic
• cumin
• chili powder
• oregano
• chicken
• green enchilada sauce
• zucchini
• cheddar cheese
• monterey jack cheese
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
3. 3 Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
4. 4 Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
5. 5 Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

By bdweld

Ingredients

• ✓ hatch chile pepper
• olive oil
• onion
• garlic
• tomatillo
• chicken broth
• tomato
• green chile
• chicken breast
• pinto bean
• cream-style corn
• taco seasoning mix
• chicken soup base
• cumin
• salt
• black pepper

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
2. 2 Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
3. 3 Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

By Yoly

Ingredients

• ✓ hatch chile pepper
• cheddar cheese
• black pepper
• cumin
• chili powder
• salsa
• corn
• instant white rice
• green chile pepper
• tomato
• cream of chicken soup
• black bean
• garlic
• onion
• salt
• water
• pork shoulder

Instructions

1. 1 Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
2. 2 Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
4. 4 Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

By Yoly

Ingredients

• ✓ hatch chile pepper
• breakfast sausage
• bacon
• onion
• water
• jasmine rice

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; arrange chile peppers cut-side down on top.
2. 2 Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
3. 3 Place blackened peppers into a bowl and seal tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop flesh.
4. 4 Heat a large skillet over medium heat. Add sausage and bacon; cook and stir until browned, 5 to 8 minutes. Drain excess grease. Add onion; cook and stir until golden, 3 to 5 minutes.
5. 5 Pour water into the skillet; bring to a boil. Add rice. Reduce heat; simmer until water is absorbed and rice is tender, 15 to 20 minutes. Fluff with a fork. Fold in chopped peppers before serving.

By MitchJGray

Ingredients

• ✓ hatch chile pepper
• chicken thigh
• water
• onion
• chickpea
• white chicken chili seasoning mix

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
3. 3 Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces.
4. 4 Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion; cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.

By Joseph Melito

Ingredients

• ✓ hatch chile pepper
• corn oil
• onion
• garlic
• all-purpose flour
• beef broth
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place chile peppers with cut sides down onto the prepared baking sheet.
3. 3 Cook under the preheated broiler until the skin of the chile peppers has blackened and blistered, about 4 minutes per side.
4. 4 Place blackened chile peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
5. 5 Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

By wasabinoir

Ingredients

• ✓ hatch chile pepper
• butter
• onion
• corn
• chicken bouillon granules
• black pepper
• rotisserie chicken
• crema

Instructions

1. 1 Place Hatch chiles directly on grates of a gas stove; cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place blackened chiles in a resealable plastic bag, seal, and cool for 7 to 8 minutes. Remove and discard skins and seeds; cut flesh into 1-inch squares.
2. 2 Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in corn, chiles, bouillon granules, and black pepper until well combined. Stir in chicken and crema; simmer until heated through, about 5 minutes.

By Yoly

Ingredients

• ✓ hatch chile pepper
• cooking spray
• chicken breast
• olive oil
• onion
• mushroom
• garlic
• chicken broth
• taco seasoning mix
• salt
• black pepper
• heavy cream

Instructions

1. 1 Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.
2. 2 Heat olive oil in a skillet until shimmering. Add onion; cook and stir for 5 minutes. Add mushrooms and cook until onion is translucent and mushrooms are soft, 2 to 4 minutes. Add garlic and cook for 1 minute more.
3. 3 Transfer the onion mixture to the slow cooker. Add chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes.
4. 4 Meanwhile, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
5. 5 Broil the chile peppers until skin is heavily blistered and turning black, about 4 minutes per side.
6. 6 Transfer the chile peppers to a bowl and cover tightly with plastic wrap. Allow to steam as they cool, about 15 minutes. Remove the skins and chop the flesh into 1-inch pieces.
7. 7 Add Hatch chiles and heavy whipping cream to the slow cooker and cook for 30 minutes more.

By Yoly

Ingredients

• ✓ hatch chile pepper
• potato
• carrot
• green onion
• caesar salad dressing
• salt
• black pepper

Instructions

1. 1 Place potatoes in a 2-quart microwave-safe casserole dish; microwave on high, stirring halfway through, until tender, about 9 minutes. Drain.
2. 2 Combine carrots, green onions, Caesar dressing, Hatch chile pepper, salt, and black pepper in a large bowl; stir in potatoes.

By ROSEP47

Ingredients

• ✓ hatch chile pepper
• tomatillo
• onion
• serrano pepper
• garlic
• cilantro
• salt
• chicken broth
• great northern bean
• chicken breast
• cumin
• salt
• jalapeno jack cheese

Instructions

1. 1 Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
2. 2 Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
4. 4 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
5. 5 Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
6. 6 Cook until chili is warmed through, about 30 minutes more.

By Yoly

Ingredients

• ✓ hatch chile pepper
• olive oil
• onion
• garlic
• tomato
• flour
• vegetable broth
• cumin
• chili powder
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
3. 3 Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
4. 4 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
5. 5 Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

By YOUNGCM2

Ingredients

• ✓ hatch chile pepper
• chicken thigh
• salt
• black pepper
• oil
• butter
• onion
• garlic
• heavy cream
• taco seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken thighs with salt and pepper.
3. 3 Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.
4. 4 Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.
5. 5 Place chicken on top of onions and chiles and cover with foil.
6. 6 Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ hatch chile pepper
• pork roast
• all-purpose flour
• salt
• black pepper
• vegetable oil
• chicken stock
• tomato
• green chile pepper
• sweet onion
• cumin
• garlic

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place chile peppers, cut-sides down, onto the prepared baking sheet.
3. 3 Cook under the preheated broiler until the skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a large bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into small pieces and set aside.
4. 4 Place pork in a large resealable plastic bag; add flour, 2 tablespoons salt, and 2 tablespoons black pepper. Seal the bag well and toss to coat.
5. 5 Heat oil in a skillet over medium heat. Cook and stir pork in hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker.
6. 6 Add chopped peppers, chicken stock, diced tomatoes with green chile peppers, onion, cumin, remaining 1 tablespoon salt, remaining 1 tablespoon black pepper, and garlic to the slow cooker; mix well.
7. 7 Cook on Low for 6 hours or High for 4 hours, until pork is tender and the flavors blend.

By james

Ingredients

• ✓ hatch chile pepper
• mayonnaise
• sherry vinegar
• garlic
• paprika
• salt
• cayenne pepper
• olive oil
• chilean sea bass filet
• kosher salt
• marcona almond
• cherry tomato

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine mayonnaise, sherry vinegar, garlic, smoked paprika, 1 teaspoon salt, and cayenne pepper in a small bowl.
3. 3 Coat bottom of 2 individual serving-sized baking dishes with olive oil; cover bottom of dishes with a single layer of pepper slices.
4. 4 Season sea bass with ½ teaspoon salt; place 1 portion in each dish on top of pepper slices. Spread mayonnaise sauce on tops and sides of sea bass, spreading it thickest on top. Grate almonds over top to cover; transfer baking dishes to the prepared baking sheet.
5. 5 Bake in the preheated oven until browned and sea bass flakes easily with a fork, 15 to 18 minutes. An instant-read thermometer inserted into the thickest part should read 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

By John Mitzewich

Ingredients

• ✓ hatch chile pepper
• olive oil
• pork shoulder
• yellow onion
• garlic
• tomato
• light beer
• tomatillo salsa
• tomato
• salt
• black pepper
• oregano
• clove
• cheddar cheese

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.
2. 2 Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.
3. 3 Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.
4. 4 Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.

By richard newcomb

Ingredients

• ✓ hatch chile pepper
• egg white
• evaporated milk
• all-purpose flour
• salt
• oaxaca cheese
• vegetable oil
• onion
• garlic
• chile powder
• salt
• cumin
• red bell pepper
• flour
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
3. 3 Bake in the preheated oven until eggs are set, about 30 minutes.
4. 4 While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
5. 5 Serve the sauce with slices of the chile relleno casserole.

By Baking Nana

Ingredients

• ✓ hatch chile pepper
• cooking spray
• onion
• ground beef
• carrot
• celery
• garlic
• potato
• tomato
• tomato
• green chile pepper
• water
• chicken bouillon
• black pepper
• salt
• oregano

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.
3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 10 to 15 minutes, turning halfway through. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop chiles and set aside.
4. 4 While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside.
5. 5 Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add minced onion, carrots, celery, and garlic; saute until onion begins to turn translucent, about 5 minutes. Transfer mixture to a bowl, leaving any rendered fat in the pot.
6. 6 Add potatoes to the pot and saute until browned, 3 to 5 minutes. Add meat mixture, both cans of diced tomatoes, and reserved chopped onion and bring to a slow boil. Cook for 1 minute, then stir in chiles. Add water, bouillon, black pepper, salt, and oregano. Return to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours.

By Grimm

Ingredients

• ✓ hatch chile pepper
• lime
• water
• potato starch
• all-purpose flour
• cilantro
• corn kernel
• white bean
• salsa verde
• chicken broth
• black pepper
• salt
• cumin
• garlic
• onion
• chicken breast
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

By Diana71

Ingredients

• ✓ hatch chile pepper
• lime
• red bell pepper
• pico de gallo
• garlic salt
• black bean
• vegetable broth
• chipotle pepper powder
• black pepper
• salt
• oregano
• cumin
• chili powder
• garlic
• yellow bell pepper
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
2. 2 Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Cook and stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Unlock and remove the lid.
4. 4 Use a stick blender to blend beans until thick and creamy. Season with garlic salt.
5. 5 Ladle into bowls and serve with pico de gallo, red bell pepper slices, and lime wedges.

By bdweld