Emily Madden from H-E-B Cooking Connection shares a recipe using the in season hatch pepper.
The recipe is as follows:
1 chuck roast
2-2 1/2 Tbsp Adams Reserve Ranchero Rub
4 cups beef broth
3 roasted Hatch peppers, sliced with skin & seeds removed
Sliced or shredded gouda
* Season roast with Adams rub and sear in a skillet over med-high heat for 1 minute per side.
* Place roast in crock pot and cook on high 4-6 hours or low 6-8 hours.
* When meat is done, remove and shred.
* Butter 2 pieces of bread. Place 1 piece butter side down on Panini press and layer cheese, meat, and peppers and top off with last piece of bread butter side up. Remove from press when bread is toasty and cheese is melted.