Powdered Hatch Chile Pintos - Hatch, NM [InstaPot]

It turns out that town in New Mexico famous for chiles also grows pinto beans! This is great news. 

I stop in Hatch whenever I happen to be driving longways up New Mexico. A few reasons:

1) New Mexico Chile Powder is typically pretty mild. In Hatch, you can pick up bulk powder of any space level.
2) Green Chile Powder! As the label indicates, it can move dishes from Fab to Fabulous (but aren't those the same thing?)
3) A town themed after chiles is objectively awesome. 
4) They have beans!

I was excited to put together these new powders and beans as I drove along the New Mexico and Arizona border. Fun fact about eastern Arizona: you can check every store for 80 miles before finding any form of vegetables, even canned tomato products. Forget about fresh jalapenos (fresh anything, really). Best I can tell the grocery stores out there only sell fish bait and Cheetos.  I think it's somehow correlated to the massive presence of TRUMP flags hanging in every town, but that's just an observation. Fortunately I had some onions and carrots left over from my travels through more "progressive" regions.

Here goes, inspired by New Mexico chile sauces they smother on enchiladas, in bean form. 

Powdered Hatch Chile Pintos

Sauté until fragrant:

  • 2 small yellow onions, diced
  • 2 small carrots, diced
  • 1 tsp salt
Add in and pressure cook for 30 minutes, decompress naturally:
  • 2 Cups (1 lb) pinto beans
  • 4 Cups water
  • 1 small can of tomato paste
  • 2 Tbsp New Mexico Red Chile Powder
  • 2 Tbsp New Mexico Green Chile Powder
  • 2 tsp ground cumin
  • 1 small can chopped jalapenos
Serve with some cilantro, tortilla chips, and shredded cheese.