Pueblo Green Chili is not like any other Chile you have tried. It’s different, but delicious to say the least! Pueblo Chile taste great with warmed tortillas or on top of an open face hamburger (in Pueblo we call that a Slopper). Typically Pueblo green chili is pretty hot, so if you like a more mild flavor you can use Anaheim peppers instead.
1 1/2 pounds of diced pork (or hamburger)
6-8 Pueblo roasted green chilies, skin removed, cut into small pieces
1 small yellow onion diced
1/4 cup of vegetable oil
1/4 cup of flour (approx.)
30 ounces of water or chicken broth (your choice)
2 garlic cloves, crushed
1 cup of diced fresh tomatoes or 1 (12 ounce) can of Rotel tomatoes & chilies
1 teaspoon cilantro
1/2 teaspoon salt and pepper
1. In large skillet brown pork in oil, until the meat is slightly pink.
2. Add onion and garlic, cook until they become soft. Add flour and stir, browning flour like if you were making gravy.
3. Add water (or chicken broth) slowing and keep stirring until it’s bubbling.
4. Add the rest of the ingredients and bring to a boil, then turn heat to low.
Tip: For picky eaters that don’t like chunks of tomato, peppers, or RoTel, place them into a blender and puree them!
Served in bowl
Inside breakfast burritos
Open face hamburgers (we call these sloppers)
It also freezes well too!