Pueblo Chili Recipes

Steps:

• Brown meat in oil; drain.
• Add onion, water, barbecue sauce and salt.
• Cover; simmer 1 hour.
• Stir in the beans and green peppers; cook 15 minutes or until meat is tender.

Steps:

• 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).

Steps:

• In a large Dutch oven, brown half of the pork at a time in oil. Add remaining ingredients. Cover and simmer for 1 hour or until pork is tender.

Steps:

• lightly coat pork cubes with flour.
• Melt butter in a large heavy skillet or saucepan.
• Add pork cubes a few at a time, stirring to brown well.
• Push to side of pot.
• Add onion and garlic, cook until onion is soft.
• Stir in browned meat.
• Add tomatoes, then salt, oregano and cumin.
• Cover and simmer 1 hour, stirring occasionally and adding water as needed.
• Add green chiles; simmer 30 minutes or longer adding a little more water if necessary, until flavors are well blended.
• Taste and adjust seasonings.