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).
COLORADO GREEN CHILI
This is a vegetarian green chili that you find all over Colorado. Goes great over breakfast burritos, cheeseburgers, fried eggs or anything.
Provided by YOUNGCM2
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h31m
Yield 8
Number Of Ingredients 10
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
- Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
- Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
Nutrition Facts : Calories 92 calories, Carbohydrate 14.6 g, Fat 2.7 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 685.3 mg, Sugar 6.6 g
COLORADO GREEN CHILI (CHILE VERDE)
My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.
Provided by ROSIE55
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.
Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g
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