Recipe by Christine Bettiga
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!
Top Review by munson80831
I have been making this recipe for about two years now and it is soooo good. It is also flexible. I make mine vegetarian because my daughter-in-law is vegetarian and I use it mostly on burritos which I have filled with chicken or pork and cheese. I just leave out the pork in the sauce. It is still great. I spice mine up with jalapenos rather than serranos as I usually have those on hand. I usually make a double batch to freeze. In that case I do not thicken with flour at all before freezing and thicken with flour or cornstarch after thawing and heating.
- 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)
Directions See How It's Made
- 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).