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Chili: Chris's Pueblo Green Sauce Chili

Source of Recipe

CBetigga at Recipezaar


Recipe Introduction

"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 spicey 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 Chili (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 Chili 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!"

List of Ingredients

4-5 diced serrano peppers (, depending on how hot you want your chili, don't add if you want mild chili)
1/4 cup vegetable oil or bacon fat
4-5 large freshly roasted chili peppers, skins removed,torn into strips
24 ounces chicken broth (approximately)
2 cans mild or hot rotel tomatoes & chilies (if you like milder chili, add canned tomatos instead or for hotter sauce use 2 cans of hot RoTel)
1 cup water
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon jalapeno seasoning salt
1 teaspoon Season-All salt
1 teaspoon basil
1 teaspoon fresh cilantro or dried cilantro
1 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, crushed


Essence---
salt and pepper
1/4 cup flour (approx.)
1 medium yellow onion
1-2 lb cubed or diced pork



Recipe

1. In large stainless kettle, brown pork in bacon fat or vegetable oil.
2. (bacon fat has better flavor) Cook on medium heat till meat is slightly pink.
3. Add diced onion and garlic, cook till soft.
4. Add flour and stir, browning flour as you would a rioux (rue).
5. Add some of your water if flour is too thick, keep stirring till it bubbles.
6. Add chicken broth.
7. Add the rest of the ingredients and bring to a bubble, then turn heat to low.
8. Cook uncovered for 2-3 hours, stirring occasionally.
9. If your chili is too thin, add more flour.
10. If your chili is too thick, add more chicken broth.
11. Taste often and add more spices or peppers to your liking!
12. If you do not like chunks of tomato or peppers, place the RoTel, Tomatos and canned diced green chili's into a blender and puree them!
13. (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chili).