Chris's Pueblo Green Chili Sauce

READY IN: 3hrs 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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).
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