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Compare All Hatch Chile Pantry Products

Every product at a glance — category, description, size, and price. All items qualify for Mix & Match savings.

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Mix & Match Save — Automatic Discount Tiers

Combine any products on this page. Your discount applies automatically at checkout — no coupon code needed.

Mix products at different price points — the discount applies to each item's individual price. Combine with items from our sauces & salsas collection or any Mix-Match-Save product for even bigger savings.

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Hatch Chile Powders & Seasonings

Pure, single-ingredient Hatch chile powders ground from our own crop — plus specialty seasonings for posole and everyday cooking.

Hatch Green Chile Powder —

100% Hatch green chile — fire-roasted, dried, and ground into a fine powder. Adds authentic Hatch flavor to rubs, marinades, soups, eggs, and anywhere you want green chile heat without the moisture. One tablespoon equals roughly one whole roasted chile. Unlike generic "chili powder" (which is a spice blend), this is pure, single-ingredient green chile.

Hatch Red Chile Powder —

Sun-dried Hatch red chile pods ground into a velvety powder. The foundation of traditional New Mexico red chile sauce, enchilada sauce, and carne adovada. Deep, earthy, sweet heat — nothing added, just pure chile. Dissolve 3–4 tablespoons in warm broth for a quick red chile sauce, or use as a dry rub for grilled meats.

Hatch Red Chile Spice Blend —

Our red chile powder blended with cumin, garlic, oregano, and complementary spices. Ready-made seasoning for tacos, chili, roasted vegetables, and rubs. Saves you from measuring five different jars — just open and season. Works beautifully on chicken, pork, beef, or roasted sweet potatoes.

Posole Seasoning —

Purpose-built for New Mexico posole (hominy stew). Red chile, oregano, cumin, garlic — the traditional flavor profile in one jar. Add 2 tablespoons to simmering broth with our dried hominy for authentic posole in under an hour. Also excellent on pork roasts, in bean soups, and as an enchilada seasoning base.

Freeze Dried Chopped Hatch Green Chile —

Flame-roasted Hatch green chile, freeze-dried to lock in flavor and crunch. Lightweight, shelf-stable, no refrigeration needed. Rehydrates instantly in soups and stews, or use dry as a crunchy topping on pizza, salads, avocado toast, and mac & cheese. Perfect for camping, backpacking, and emergency food kits where weight and shelf life matter.

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Posole (Hominy) & Pinto Beans

The backbone of New Mexico comfort food — traditional hominy for posole and Hatch Valley pinto beans grown right down the road.

Posole (Hominy) —

Dried hominy corn ready to simmer into authentic New Mexico posole — the rich, hearty stew that defines NM holiday tables, especially Christmas Eve. Combine with pork shoulder, our red chile powder or posole seasoning, and broth for the real thing. Each 25 oz bag makes approximately 8 generous servings. Soak overnight (8–12 hours), then simmer 2–3 hours until kernels bloom open and turn tender. See our complete posole recipe below.

Morrow Farms Pinto Beans —

Hatch Valley-grown pinto beans from neighboring Morrow Farms. New Mexico pintos are prized for their creamy texture, thinner skin, and rich, nutty flavor — a world apart from generic grocery store beans. These are the beans New Mexicans actually eat: rinse, soak overnight, and simmer with garlic, onion, and a ham hock until tender. Each 2 lb bag makes about 12 servings of frijoles.

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New Mexico Pecans

Southern New Mexico grows some of the finest pecans in the world. The Mesilla Valley's warm days, cool nights, and mineral-rich Rio Grande water produce pecans with exceptional sweetness and a buttery crunch that mass-produced pecans can't match.

Chile-Dusted Pecans

Green Chile Pecans —

Roasted pecans dusted with Hatch green chile seasoning. Smoky, savory, with a gentle kick — the signature New Mexico snack. Addictive straight from the bag, tossed into salads, or crumbled over cream cheese for instant appetizers. One of our top-selling pantry items.

Red Chile Pecans —

Same premium pecans with our Hatch red chile blend. Earthier, sweeter heat profile than the green chile version. Perfect for cheese boards, gift boxes, and holiday snacking. The red chile's depth complements the pecan's natural butteriness.

Sweet & Hot Pecans —

Sugar-glazed with a red chile kick. The sweet-heat combination makes these disappear at parties. Pairs beautifully with bourbon, craft beer, or after-dinner drinks. Also wonderful crumbled over vanilla ice cream or stirred into brownie batter.

Chocolate & Coated Pecans

Chocolate Covered Pecans —

Premium milk chocolate coating over whole roasted pecans. A Southwest twist on the classic — rich, sweet, and deeply satisfying. These make excellent gifts and reliably vanish from any shared bowl.

Dark Chocolate Covered Pecans —

Bittersweet dark chocolate for a more intense, less sweet experience. Antioxidant-rich dark chocolate meets heart-healthy pecans — a guilt-free indulgence (or at least that's what we tell ourselves).

Chocolate Amaretto Covered Pecans —

Almond-flavored chocolate creates a layered, sophisticated flavor profile. The amaretto adds a warm, nutty sweetness that elevates these beyond a standard chocolate pecan. Perfect for gifting.

Yogurt Covered Pecans —

Tangy yogurt coating over toasted pecans. Lighter and brighter than the chocolate varieties — a great warm-weather snack or trail mix addition.

Glazed Pecans —

Classic praline-style sugar glaze: crunchy, caramelized, sweet. The pecan candy your grandmother made — except we do the work. Perfect on their own, crumbled over salads, or as an ice cream topping.

Raw & Plain Pecans

Pecan Halves —

Whole, uncoated pecan halves — mammoth grade with rich, buttery flavor. Perfect for baking pecan pies and pralines, tossing into salads, or snacking straight from the bag. The foundation for any pecan recipe where you want whole, beautiful halves.

Pecan Pieces —

Same premium pecans in pre-chopped pieces. Ideal for baking (cookies, brownies, banana bread), topping oatmeal, stirring into yogurt, or adding crunch to any recipe. Saves prep time versus chopping halves yourself.

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New Mexico Pistachios

Heart of the Desert pistachios from Eagle Ranch in Alamogordo, NM — some of the finest pistachios grown in America. New Mexico's arid climate and high altitude produce pistachios with intense, naturally sweet flavor.

Salted Pistachios —

In-shell, dry-roasted, lightly salted. The classic snack pistachio — crack, eat, repeat. New Mexico's climate produces pistachios with a satisfying crack and a flavor that's noticeably sweeter and more complex than California pistachios. A heart-healthy snack packed with protein, fiber, and antioxidants.

Red Chile Pistachios —

Dusted with Hatch red chile for a uniquely New Mexican twist. Smoky, earthy heat on every shell — you'll lick your fingers. A conversation starter at any gathering and a perfect gift for anyone who loves both nuts and spice.

Green Chile Pistachios —

Hatch green chile seasoning adds bright, smoky flavor to premium NM pistachios. The green chile pistachio has become one of our best-selling pantry items — the combination of pistachio sweetness and green chile smokiness is genuinely addictive.

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Hatch Chile Corn Tortillas

Handmade corn tortillas infused with real Hatch chile — not sprinkled on top, but ground right into the masa for flavor in every bite.

Red Chile Corn Tortillas —

Made with stone-ground corn masa and Hatch red chile powder. Subtle earthy heat baked into every tortilla — the color is natural, from the chile itself. Use for enchiladas, tacos, tostadas, quesadillas, or homemade chips. Each pack contains 12 tortillas. Shelf-stable, ships without refrigeration. Once opened, refrigerate and use within 7–10 days, or freeze for up to 6 months.

Green Chile Corn Tortillas —

Green chile masa tortillas with a brighter, smokier flavor profile. The green chile adds a subtle dimension that pairs beautifully with pulled pork, grilled chicken, fish tacos, and breakfast burritos. 12 count, shelf-stable. A distinctly New Mexican way to upgrade any taco night.

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Hatch Chile Powder 101 — How to Use, Store & Cook With It

Everything you need to know about cooking with real Hatch chile powder — from everyday seasoning to traditional New Mexico recipes.

What Is Hatch Chile Powder?

Hatch chile powder is ground from 100% Hatch, New Mexico chile peppers — fire-roasted (for green) or sun-dried (for red), then milled into a fine powder. Unlike generic "chili powder" found on grocery store shelves (which is a pre-mixed spice blend containing cumin, garlic powder, oregano, and sometimes paprika), Hatch chile powder is a single-ingredient product with pure, unadulterated chile flavor. That distinction matters: when a recipe calls for "chile powder," you're adding one flavor. When it calls for "chili powder," you're adding five.

Green Chile Powder vs. Red Chile Powder

Green chile powder is made from chiles harvested while still green on the vine. The flavor is brighter, more vegetal, with citrusy undertones and a cleaner heat. It's the more versatile of the two — think of it as your everyday Hatch chile seasoning for eggs, popcorn, roasted vegetables, and rubs.

Red chile powder comes from the same peppers left on the vine to ripen fully. The result is deeper, sweeter, and earthier — the foundation of traditional NM red enchilada sauce, posole, and carne adovada. Both varieties range from roughly 1,000 to 8,000 Scoville Heat Units depending on the harvest year and growing conditions.

How to Cook With Hatch Chile Powder

Dry rubs: Use 1 tablespoon per pound of meat. Combine with salt, pepper, garlic powder, and a pinch of brown sugar for a Southwestern rub that works on chicken, pork, ribs, or brisket.

Marinades: Mix 2 tablespoons with olive oil, lime juice, and a clove of minced garlic. Let chicken or shrimp sit for 30 minutes to 4 hours before grilling.

Soups & stews: Add 2–3 teaspoons per quart of liquid. Stir in during the last 20 minutes of cooking for maximum flavor, or add at the start for deeper integration.

Eggs: Sprinkle directly onto scrambled eggs, omelets, or fried eggs. Start with 1/4 teaspoon per egg and adjust from there.

Popcorn & snacks: Toss freshly popped popcorn with melted butter and a generous dusting of green chile powder. Also excellent on roasted nuts, avocado toast, and sweet potato fries.

Compound butter: Blend 1 tablespoon into a stick of softened butter with a pinch of salt. Roll in plastic wrap and refrigerate. Slice rounds onto steak, corn on the cob, or warm bread.

Storage & Shelf Life

Store in an airtight container in a cool, dark place — a pantry shelf away from the stove is ideal. Sealed jars maintain peak flavor for 12+ months. Once opened, use within 6 months for the best punch; the volatile oils that carry heat and aroma gradually dissipate with air exposure. Refrigerating opened jars extends potency. The powder won't spoil — it just becomes milder over time.

Substitutions & Conversions

Hatch chile powder is not interchangeable with generic "chili powder" (the blend). The closest substitutes are Anaheim chile powder (milder, same species) or simply "New Mexico chile powder" (which is the same product by a different regional name). Cayenne pepper is significantly hotter — if substituting, use roughly 1/4 the amount. As a fresh-to-powder conversion: 1 tablespoon of powder ≈ 1 whole roasted chile pepper.

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How to Make Traditional New Mexico Posole

Posole (also spelled pozole) is the rich, hearty hominy stew that's the centerpiece of New Mexico holiday tables — especially Christmas Eve. Here's how to make it the way families in Hatch have for generations.

What You'll Need

Ingredients: 1 bag (25 oz) dried hominy, 2 lbs pork shoulder or country-style ribs, 3–4 tablespoons Hatch red chile powder (or 2 tablespoons posole seasoning), 4 cloves garlic (minced), 1 medium onion (diced), 1 tablespoon dried Mexican oregano, 8 cups broth (chicken or pork), salt to taste.

Equipment: Large stockpot (8+ quart) or slow cooker.

Step-by-Step Instructions

Step 1 — Soak the hominy. Rinse the dried hominy under cold water, then soak in a large bowl covered with 3 inches of cold water. Let sit 8–12 hours (overnight is easiest). The kernels will nearly double in size.

Step 2 — Start simmering. Drain the soaked hominy, transfer to a large stockpot, and cover with fresh water by 2 inches. Bring to a boil, then reduce to a gentle simmer. Cook for about 1 hour while you prep the pork.

Step 3 — Brown the pork. Cut pork shoulder into 1-inch cubes. Brown in a heavy skillet with a tablespoon of oil over medium-high heat. Add the browned pork to the simmering hominy along with the broth.

Step 4 — Add the chile and seasonings. After 2 hours total simmering time, dissolve the red chile powder in 1 cup of warm broth (whisk until smooth), then stir into the pot. Add garlic, onion, oregano, and salt. If using posole seasoning instead, add 2 tablespoons directly.

Step 5 — Simmer until done. Continue cooking until the hominy kernels "bloom" — they'll split open like little flowers — and the pork is fork-tender. Total cook time: 3+ hours from the start. The longer it simmers, the richer it gets.

Step 6 — Serve with garnishes. Ladle into deep bowls and set out: shredded cabbage, sliced radishes, diced white onion, crushed dried oregano, lime wedges, and warm chile corn tortillas. Everyone builds their own bowl.

Tips & Variations

Slow cooker method: After soaking the hominy, combine all ingredients in a slow cooker and cook on low for 8 hours. The pork will shred on its own. Make-ahead: Posole tastes even better the next day as the flavors meld. Refrigerate overnight and reheat — it thickens as it cools, so add a splash of broth when rewarming. Freezing: Posole freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

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New Mexico Pecans — Why the Mesilla Valley Grows America's Best

A quick guide to what makes Southern New Mexico pecans different from what you'll find at the supermarket.

New Mexico is the second-largest pecan-producing state in the United States (after Georgia), and the Mesilla Valley — the stretch of Rio Grande valley from Las Cruces south through Hatch — is the heart of the industry. The combination of 300+ days of sunshine, cold desert nights that force trees into deep dormancy, and mineral-rich Rio Grande irrigation water produces pecans with a flavor profile that commercial operations in other states struggle to match.

NM pecans tend to be slightly smaller than their Eastern counterparts, but with noticeably higher oil content — which translates to richer, more buttery flavor and a more satisfying crunch. It's the difference between a mass-produced tomato and one from your neighbor's garden: technically the same fruit, but the terroir makes all the difference.

Storage Guide

Raw pecans (halves and pieces): 6 months at room temperature in a sealed container, 12 months refrigerated, 2+ years frozen. The high oil content that makes them delicious also means they can go rancid if stored warm — keep them cool. Chile-dusted and coated varieties: Best consumed within 4–6 months at room temperature. Refrigerate after opening to maintain crunch and prevent the oils from turning. Chocolate-covered pecans: Store at room temperature away from heat; refrigerate in summer to prevent melting.

Nutritional Highlights

Pecans are the most antioxidant-rich tree nut, high in heart-healthy monounsaturated fats (the same type found in olive oil), dietary fiber, and essential minerals including manganese, copper, and thiamine. A 1 oz serving (about 19 halves) contains 196 calories, 20g of healthy fats, and 3g of fiber. Research suggests regular pecan consumption supports cardiovascular health and helps manage cholesterol levels.

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Frequently Asked Questions — Hatch Chile Pantry