Pueblo Colorado Green Chile
photo by Linajjac
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
5-6 cups
- Serves:
- 8
ingredients
- 1 lb ground beef or 1 lb steak
- 12 hatch chiles or 12 pueblo green chilies, roasted, peeled
- 1 (14 ounce) can tomatoes with juice
- 8 -10 ounces water
- 1⁄4 cup oil
- 2 tablespoons flour
- garlic
- salt
directions
- Brown and cook meat in skillet then remove to a dish and set aside.Return the skillet to med heat and add the oil. Stir in the flour to make a runny roux. Brown the roux to a golden brown color, stirring occasionally. Do not burn or break the roux.When the roux is golden brown,add back the meat to the skillet still on med. Shred chilies with a fork or chop them. Then add to meat and stir. Break up tomatoes and add 2/3 to 3/4 of the tomatoes and juice to skillet and stir. Add 8 oz of water to it first then if necessary add more if its too thick. Add garlic or garlic powder and salt to taste. Stir. Let chile simmer gently on a lower heat, stirring occasionally, 10 minute.
- Take off heat and enjoy.
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