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This recipe comes from Southern Colorado and I have been making it for over 20 years. It is my favorite thing to cook and eat. If you like hot and spicy Mexican food, this is a recipe for you! I made it for our friends and it has become a hit here in Corpus Christi, Texas! The great thing is you can also make it hotter or milder, depending on your taste! In Pueblo, Colorado, we served it over burritos, or enchilada's. My personal favorite way to eat Green Chile (especially on a cold day) is by placing a hamburger bun in a bowl, add a plain hamburger (with or without cheese), smother it with the Green Chile Sauce, then top it with diced onion and oyster crackers. In Colorado we call these green chili sloppers! They are great served with a beer!
- 3 -4 serrano chilies, diced (depending on how hot you want your chile, don't add if you want mild chile)
- 1⁄4 cup vegetable oil or 1⁄4 cup bacon fat
- 8 -10 large roasted green chilies, skins removed, torn into strips (Hatch or Poblano are best)
- 24 ounces chicken broth (approximately)
- 1 (12 ounce) can Rotel tomatoes & chilies
- 1 cup water
- 1 teaspoon cumin
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon curry powder
- 1 teaspoon Season-All salt
- 1 teaspoon fresh cilantro or 1 teaspoon dried cilantro
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 2 garlic cloves, crushed
- 1⁄2 teaspoon salt and pepper
- 1⁄4 cup flour (approx.)
- 1 small yellow onion
- 1 -2 lb pork (diced or ground)
- In large stainless kettle, brown pork in bacon fat or vegetable oil.
- (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
- Add diced onion and garlic, cook till soft.
- Add flour and stir, browning flour as you would a roux (rue).
- Add some of your water if flour is too thick, keep stirring till it bubbles.
- Add chicken broth.
- Add the rest of the ingredients and bring to a bubble, then turn heat to low.
- Cook uncovered for 2-3 hours, stirring occasionally.
- If your chile is too thin, add more flour.
- If your chile is too thick, add more chicken broth.
- Taste often and add more spices or peppers to your liking!
- If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
- (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).
Moved to Florida years ago and somewhere in all the moving I lost my green chili recipe. It has been cold here the last couple weeks. (50's and 60's.. Don't laugh)! I have a craving for my green chili and found your recipe! Made me miss home and decided to make some and have a slipper for dinner today! Can't wait for it to get done and my home now smells like I remember home home used to smell! Thank you for this recipe and the memories of home you have brought me this weekend! :-)
I wanted to try this, because of the reference of Pueblo, since live here and have made, a many pot, of Green Chili. It is a good chili, tweaked it a little (made hotter and I ALWAYS use slow roasted pork butt), but all and all not bad for a beginner's first shot at it.
I grew up in Pueblo and frankly was unaware that it was only a regional dish. I moved away to Virginia for college and soon found out that it was chile-less. I'm so glad you posted this recipe! I've made it several times now for all of my friends and they LOVE it. They beg me for it. That said, I've learned that you can use the fat from cooking the pork for the rue. I separate the meat into a cold crock pot and add the rue broth to the crock pot later. Then I can let it stew all day without having to worry about it. Additionally, corn starch works much better than flour for the rue, and if you mix the corn starch in cold water, you can add it anytime to thicken as necessary.