Chris's Pueblo Green Chili Sauce

"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!"
 
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photo by luvbugh1 photo by luvbugh1
photo by luvbugh1
Ready In:
3hrs 40mins
Ingredients:
18
Yields:
1 Kettle of Chili
Serves:
12
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ingredients

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directions

  • 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).

Questions & Replies

  1. If you want the best results, use Pueblo Chiles from Southern Colorado. The Pueblo varietal has a far more complex flavor and wins test awards against Hatch Chiles. It’s worth the extra work to find them.
     
  2. I love this recipe, I do have a question, it calls for Season All salt ... what exactly is season all salt? Any preferred brands? Thanks, Donald
     
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Reviews

  1. 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! :-)
     
  2. I'm originally from Pueblo Colorado and have grown up eating green chili on just about everything. I had to move to Arizona and find a way to make it myself. I found this wonderful recipe and it takes me back home! I have made it twice this week to feed friends and family and co-workers, they all loved it!!! I will be cooking this many more times and have already been requested to make it again LOL! Thanks Chris for adding this awesome recipe : )
     
  3. I was skeptical when i moved to Pueblo and was basically forced to try this chili bc folks here put it on everything. Restaurants definitely ruin the absolute awesomeness that is Pueblo Green Chili. A friend made it and OMG! This! This is why they put it on everything! Hell, I might even put it on my cereal lol!! This recipe looks similar to my friends. Ill try it out bc he wont come off his recipe! Thanks!!!
     
  4. 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.
     
  5. 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.
     
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RECIPE SUBMITTED BY

I was born and raised in Pueblo, Colorado. I moved to Corpus Christi, Texas in 1998. I enjoy camping, sewing and gardening. My husband and I love to cook. We are always trying new recipes and adding to old ones. We BBQ every weekend and always have a crowd of friends over to taste our creations! Usually we are watching Nascar and/or football while we BBQ! I am a Denver Bronco Fan, but I also like the Houston Texans.
 
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