Pueblo Colorado Green Chile Recipes
PUEBLO COLORADO GREEN CHILE
This was my Aunts Green Chile recipe. She was from Pueblo Colorado and they grow the best green chiles you can find. My aunt showed my mom the recipes and my mom showed me when i was just 4. I have it memorized now. Always have chilies roasted. You don't have to use Pueblo chilies. You can use good roasted Hatch Chiles . We like to serve it with canned re-fried beans heated up with cheese stirred in. then make a burrito out of both. Its great on eggs and burritos.
Provided by Nick K.
Categories Meat
Time 30m
Yield 5-6 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
PUEBLO GREEN CHILE STEW
Make and share this Pueblo Green Chile Stew recipe from Food.com.
Provided by Barb G.
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
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.
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!
Provided by Christine Bettiga
Categories Sauces
Time 3h40m
Yield 1 Kettle of Chili, 12 serving(s)
Number Of Ingredients 18
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).
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