It’s hatch chile season again, so when I saw them for sale, I got really excited to roast and cook with them. This isn’t a traditional chile verde, which is made with pork shoulder, but rather a quicker, more weeknight friendly version that you can make while you put away groceries or prep lunches for the rest of the week. I doubled the batch of roasted hatch chiles, because I wanted to do what Adam did and freeze them for another use, and my apartment definitely smelled spicy, to say the least. Some hatch chiles are spicier than others, mind you, and this batch was particularly hot. After the chiles are roasted, I pureed them with some fresh tomatillos, garlic and shallot, then added that mixture to ground beef and ground pork. Add a healthy dose of cumin and oregano, along with some lime juice, and 30 minutes later, you’ve got a chili that is simply irresistible. If you don’t want to have to watch this or stir it as it cooks, go ahead and make the green sauce, then mix everything together in your crock pot and let it simmer away all day while you’re at work or working on other things – it will be just as delicious with half of the effort.

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