If using a slow cooker or stovetop, saute the onions first on slow-cooker-high or stovetop-med-high, then add the rest of the ingredients and set to low heat for 4-6 hours, until the beef is tender and shreddable. Check back every hour or so to make sure you have enough liquid, and add beef broth as necessary.

Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend into a smooth paste and rub all over the beef. Marinate for a minimum of two hours or up to overnight.
Set your Instant Pot on saute high. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes). See notes for stovetop or crockpot instructions.
Add the meat with the marinade, bay leaves, and cloves to the pot. Barely cover with beef broth, then set to high pressure for 45 minutes.
When the Instant Pot is done, allow a natural release, then remove the meat from the consomé and shred. Spoon some of the consomé onto the beef after you’ve shredded it.

Make the tacos: warm the tortillas and build the tacos: a generous amount of barbacoa beef, and toppings. Enjoy immediately.

A warm and comforting hearty stew full of roasted Hatch chiles, tomatillos, chunks of tender pork, and onions and cilantro to brighten. Seriously so good with tortillas, stuffed in a burrito or enchiladas, or even on its own.
Oven Baked Hot Hatch and Honey Chicken
This is a little riff on hot chicken, but New Mexico/Southwest style with hot Hatch chiles (try to find the ones that are labeled “hot”). There’s a little bit of heat, a little bit of sweet, and a whole lot of deliciousness. Serve it up with some avocado for some extra over the top goodness.

Stove Top Hatch Green Chile Mac and Cheese
There’s just something about green chiles and cheese – they’re a match made in heaven. This is a super easy one pot, no drain mac and cheese that highlights smoky roasted Hatch chiles. I would eat this every day if I didn’t think I would turn into a ball.

If you can’t find fresh Hatch chiles you can always use any other green chile of course, but you won’t get that awesome subtly sweet spicy crisp smoky taste. You can also use canned/jarred Hatch chiles. Regardless of where or how you get your chiles, here are 5 recipes to make using Hatch chiles right now.

More Hatch chile recipes coming soon. We just need to get to the store to buy a whole bunch of them – I have so many ideas!

A warm and comforting hearty stew full of roasted Hatch chiles, tomatillos, chunks of tender pork, and onions and cilantro to brighten. Seriously so good with tortillas, stuffed in a burrito or enchiladas, or even on its own.
Oven Baked Hot Hatch and Honey Chicken
This is a little riff on hot chicken, but New Mexico/Southwest style with hot Hatch chiles (try to find the ones that are labeled “hot”). There’s a little bit of heat, a little bit of sweet, and a whole lot of deliciousness. Serve it up with some avocado for some extra over the top goodness.

Stove Top Hatch Green Chile Mac and Cheese
There’s just something about green chiles and cheese – they’re a match made in heaven. This is a super easy one pot, no drain mac and cheese that highlights smoky roasted Hatch chiles. I would eat this every day if I didn’t think I would turn into a ball.

If you can’t find fresh Hatch chiles you can always use any other green chile of course, but you won’t get that awesome subtly sweet spicy crisp smoky taste. You can also use canned/jarred Hatch chiles. Regardless of where or how you get your chiles, here are 5 recipes to make using Hatch chiles right now.

More Hatch chile recipes coming soon. We just need to get to the store to buy a whole bunch of them – I have so many ideas!

If using a slow cooker or stovetop, saute the onions first on slow-cooker-high or stovetop-med-high, then add the rest of the ingredients and set to low heat for 4-6 hours, until the beef is tender and shreddable. Check back every hour or so to make sure you have enough liquid, and add beef broth as necessary.

Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend into a smooth paste and rub all over the beef. Marinate for a minimum of two hours or up to overnight.
Set your Instant Pot on saute high. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes). See notes for stovetop or crockpot instructions.
Add the meat with the marinade, bay leaves, and cloves to the pot. Barely cover with beef broth, then set to high pressure for 45 minutes.
When the Instant Pot is done, allow a natural release, then remove the meat from the consomé and shred. Spoon some of the consomé onto the beef after you’ve shredded it.

Make the tacos: warm the tortillas and build the tacos: a generous amount of barbacoa beef, and toppings. Enjoy immediately.