100% pure Hatch Green Chile, dried and ground. Bright, vegetal, and smoky, with no salt, no fillers, and no anti-caking agents.
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31,900+ Reviews
5th-generation family business
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Hatch Green Chile Sauce
$11.95
Red Chile Corn Tortillas
Sold out
Hatch Chile Salsa
$11.95
Green Chile Pistachios
$12.99
Posole Seasoning
$9.99
Freeze Dried Chopped Hatch Green Chile
$6.95
Hatch Jalapeño Salsa
$10.95
Discount applies automatically at checkout.
Our green powder matches the heat of the chile it is made from — typically Medium (2,000–7,000 SHU; Big Jim ~6,500 per NMSU CR706). Bright and vegetal in flavor with a clean, building heat. Start with 1–2 tsp per dish.
Stir into chili, stew, soups, marinades and queso, or cook it into eggs and mac & cheese. It's labeled uncooked, so cook it into the dish (to 165°F) rather than sprinkling it on afterward. Use as a 1:1 substitute for paprika in cooked recipes (with more flavor and a kick).
12–18 months in a sealed jar / pouch in a cool, dry pantry. The flavor stays best in the first 6 months — older powder still cooks fine but the brightness fades.
Ships USPS or UPS Ground in 2–5 business days
No dry ice or insulation needed — shelf-stable in transit
Tracking provided when your order ships
Shipping Protection is optional; ordinary transit damage is covered within 24 hours, including frozen food that arrives cold but crushed or split (within 4 hours of the carrier's delivery scan for spoiled or damaged fresh chile and for frozen food that arrives warm), with photos of the box and the affected items, regardless of protection
100% pure Hatch green chile — nothing else. No salt, no garlic, no anti-caking agents. If you want a seasoning blend, see our Posole Seasoning.
⚠
CA WARNING
WARNING: Consuming this product can expose you to chemicals including lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food ↗ (opens in new window).
Reviews.io · Verified buyer according to Reviews.io
I was visiting my Son & family in Beaumont, TX a couple years ago and my daughter in law introduced me to this incredible chili pepper!!!! Well I've been hooked since ☺️
I came home and introduced it to my grand daughter in laws. We absolutely love it.
I purchased a case of fresh chili's once I receive them, I fire-pit roasted them and they are in my freezer awaiting enhancing one of our family mealy!!!
Excellent produce that everyone should try!!!
Thanks!
Gloria C.
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5/5 stars · DAVID V · 2026-03-09 18:16:09 (source time; timezone unknown)
Reviews.io · Verified buyer according to Reviews.io
Great chile powder! Yes, I sampled right outa the bottle---straight up! I used it in a Texas-style chili, along with the Red Chile powder. The combo is delicious! I lived in Las Cruces, once upon a time, and absolutely love New Mexico cuisine. It is really nice to be able to get the actual ingredients for NM-style cooking. This is a combo review since I got the Red powder too. Both are awesome.
Imported from Reviews.io. Original incentive status is unknown.
5/5 stars · Mike H · 2024-09-28 21:19:17 (source time; timezone unknown)
Reviews.io · Verified buyer according to Reviews.io
I always buy the mild chilis so everyone will enjoy my Rellanos.
I make my green cilli with them as well, everyone loves it!
Thats where the chilli powder comes into the pot, on the stove, for those of us that need that authentic, Santiago's green chili fix 1/8-1 tsp. Hatches Hot Green Chilli Powder in the pot for dinner.
Yea, now we're eatin good in my house, in my neighborhood!!! "Michigan never tasted so good"
Imported from Reviews.io. Original incentive status is unknown.
Same chile, different ripeness. Green is picked unripe (bright, smoky, slightly grassy). Red is fully ripened on the plant (deeper, sweeter, raisin-like). For tamales and stew, red is traditional. For eggs, queso, and breakfast cooking, green is the go-to.
Yes. We use Hatch Valley-grown chile from our farms and contracted local growers. The chile is dried and ground, then blended and packed at our facility in New Mexico. We are a member of the Hatch Chile Association.
Our chile powders are not labeled gluten-free, so we don't describe them as gluten-free. Check the jar's label, and if you need a firm answer, contact us and a teammate will check.
Start with 1 tsp per quart of liquid (stew, soup) or 1 tbsp per 4 servings (chili, sauces). For eggs or a skillet dish: ¼–½ tsp, cooked in. You can always add more — heat builds.
Yes — use 1:1 and expect more flavor and more heat. For ancho substitute, use Hatch red powder 1:1 (brighter, less smoky than ancho).
No. Our chile powder is labeled uncooked, with a cook-to-165°F instruction the law requires, so cook it into your dish rather than sprinkling it on afterward. Heat also wakes up the flavor — even 30 seconds in hot oil rounds off the raw, earthy edge of dried chile.
Powder is milled fine, so it disappears into sauces, rubs, and doughs. Our freeze-dried green chile keeps the chopped texture of whole roasted chile, so you can still see the pieces. Both are shelf-stable and both are 100% Hatch chile.
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Hatch Green Chile Powder is 100% dehydrated Hatch Green Chile — ground to a fine powder with nothing else added. No salt, no garlic, no cumin, no fillers. Just pure green chile from the Hatch Valley of southern New Mexico, dried and milled to concentrate its bright, smoky, slightly sweet flavor into a shelf-stable spice you can use year-round.
This is not "chili powder" (the spice-blend you'll find in the grocery store baking aisle). This is chile powder — a single-ingredient spice made from one of the most sought-after chile peppers in the world. The difference matters: chili powder (with an "i") is a pre-mixed blend of dried chiles, cumin, garlic, and other spices designed for Texas-style chili con carne. Chile powder (with an "e") is pure ground chile pepper — and ours is ground from Hatch Chile grown on family farms in the same valley where our family has farmed for three generations.
Single Ingredient100% Hatch Green Chile
3 Heat LevelsMild · Medium · Hot
3oz or 6ozSpice jar with shaker lid
Hatch Valley GrownSouthern New Mexico
What Makes Hatch Green Chile Powder Different
Most green chile powders on the market are made from generic Anaheim peppers or unspecified New Mexico-type chiles grown outside the Hatch Valley. Our green chile powder is made exclusively from Hatch Chile — peppers grown in the 30-mile stretch of the Rio Grande Valley between Hatch and Rincon, New Mexico, where the mineral-rich alluvial soil, high desert altitude (4,000+ feet), intense sun, and cool nighttime temperatures create a flavor profile that cannot be replicated anywhere else.
The chiles are harvested green at peak ripeness, dried whole, then milled into a fine powder with the bright, herbaceous character of green chile — that unmistakable smoky sweetness New Mexicans build entire meals around.
Think of it this way: If roasted Hatch Green Chile is the fresh ingredient, our green chile powder is the pantry staple that lets you add that same flavor to any dish, any time of year — without thawing, roasting, or peeling a single chile.
Choose Your Heat Level
All three heat levels are made from authentic Hatch Chile — the difference is the cultivar blend used. The flavor profile stays consistent; only the intensity of the heat changes.
🟢 Mild
Warm, earthy flavor with gentle heat. Great for kids, spice-sensitive palates, and dishes where you want lots of chile flavor without the burn. Our recommendation for first-time buyers. Approx. 0–2,000 SHU.
🟡 Medium
The most popular option. Noticeable kick with full Hatch Chile flavor. Approx. 2,000–7,000 SHU.
🔴 Hot
For heat lovers. Robust, lingering spice that builds with each bite. Still packed with flavor — just more fire. Approx. 7,000–11,000 SHU.
How to Use Green Chile Powder
Green chile powder is one of the most versatile spices you can keep in your pantry. Because it's a single ingredient with no added salt or spices, you're in full control of the seasoning — add as much or as little as a dish needs.
🍲 Sauces & Enchiladas
Whisk 2–3 tablespoons into broth or cream for a quick green enchilada sauce. Add flour and butter to make a roux-based green chile gravy for smothered burritos.
🥩 Rubs & Marinades
Mix with salt, garlic powder, and cumin for a Hatch Chile dry rub on chicken, pork, or steak. Combine with oil and lime juice for a quick marinade.
🧀 Mac & Cheese / Queso
Stir 1–2 teaspoons into your cheese sauce for an instant green chile upgrade. Works in any recipe that uses a béchamel or cheese base.
🍳 Eggs & Breakfast
Whisk into eggs before you scramble them, fold into an omelet as it cooks, or cook it into breakfast burrito fillings.
🥜 Roasted Snacks
Toss nuts or snack mix with oil, honey and chile powder, then roast them in the oven. The powder is labeled uncooked, so cook it on rather than dusting it over popcorn or chips.
🥣 Soups, Stews & Chili
Add 1–2 tablespoons to chili con carne, posole, tortilla soup, or any broth-based soup for depth and warmth. Stir in during the last 15 minutes of cooking.
Conversion tip: 1 tablespoon of green chile powder ≈ 1 whole roasted Hatch Green Chile pod in terms of flavor intensity. Start with 1 teaspoon per serving and adjust up.
Green Chile Powder vs. Red Chile Powder
Green and red chile come from the same plant — the difference is when the chile is harvested. Green chiles are picked before they ripen; red chiles are left on the vine until they turn deep red. This changes the flavor, color, and nutritional profile.
Feature
Green Chile Powder
Red Chile Powder
Harvest
Picked green (unripe)
Left on vine until fully red (ripe)
Flavor
Bright, herbaceous, slightly sweet, smoky
Earthy, rich, deeper sweetness, warm
Color
Olive green to khaki
Deep brick red
Heat
Tends to be sharper, more forward
Tends to be warmer, more rounded
Vitamin profile
Higher in Vitamin C
Higher in Vitamin A (carotene)
Best for
Green enchilada sauce, queso, eggs, marinades, green chile stew
Red enchilada sauce, carne adovada, posole, tamale sauce, dry rubs
Can't decide? Many New Mexican cooks keep both in the pantry — green for brightness and red for depth. Use them together ("Christmas style") for the full spectrum of Hatch Chile flavor. Shop our Hatch Red Chile Powder →
Chile Powder vs. Chili Powder: What's the Difference?
This is one of the most common points of confusion in American cooking, and it matters because the two products are not interchangeable.
Chile powder (spelled with an "e") is a single-ingredient spice: dried chile peppers ground into powder. Nothing else. Our Hatch Green Chile Powder is 100% dehydrated Hatch Green Chile — that's it. It gives you pure chile flavor and lets you control the rest of the seasoning yourself.
Chili powder (spelled with an "i") is a spice blend — typically a mix of dried chile peppers, cumin, garlic powder, onion powder, oregano, and sometimes salt. It was developed in Texas in the mid-1800s as a convenient all-in-one seasoning for chili con carne.
If a recipe calls for "chile powder" or "New Mexico chile powder," it means the pure, single-ingredient version — which is what this product is. If it calls for "chili powder," it means the pre-mixed blend. Substituting one for the other will produce very different results.
Storage & Shelf Life
Store in a cool, dry place away from direct sunlight. The spice jar's shaker lid keeps moisture out. Properly stored, our green chile powder maintains peak flavor for up to 12 months. It won't go "bad" after that, but the color and potency will gradually fade. For maximum shelf life, keep the jar tightly sealed after each use.
Note: Because this is a pure, single-ingredient product with no anti-caking agents, minor clumping is natural — especially in humid environments. If clumping occurs, simply shake the jar or break up the powder with a fork. It does not affect flavor or quality.
Complete Your Spice Cabinet
Most New Mexican cooks keep both green and red chile powder on hand — green for brightness, red for depth. Add our spice blend for an all-in-one seasoning option.
