3 hrs 40 mins
Christine Bettiga's Note:
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!
My Private Note
Units: US | Metric
- 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)
- 1In large stainless kettle, brown pork in bacon fat or vegetable oil.
- 2(bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
- 3Add diced onion and garlic, cook till soft.
- 4Add flour and stir, browning flour as you would a roux (rue).
- 5Add some of your water if flour is too thick, keep stirring till it bubbles.
- 6Add chicken broth.
- 7Add the rest of the ingredients and bring to a bubble, then turn heat to low.
- 8Cook uncovered for 2-3 hours, stirring occasionally.
- 9If your chile is too thin, add more flour.
- 10If your chile is too thick, add more chicken broth.
- 11Taste often and add more spices or peppers to your liking!
- 12If 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!
- 13(This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).
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Nutritional Facts for Chris's Pueblo Green Chili Sauce
Serving Size: 1 (162 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 144.9
- Calories from Fat 76
- Total Fat 8.5 g
- Saturated Fat 1.8 g
- Cholesterol 31.7 mg
- Sodium 322.6 mg
- Total Carbohydrate 4.3 g
- Dietary Fiber 0.3 g
- Sugars 0.5 g
- Protein 12.2 g
The following items or measurements are not included:
roasted green chilies
salt and pepper