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Chriss Pueblo Green Chili Sauce

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Ingredients

Adjust Servings:
3 - 4 serrano chilies, diced (depending on how hot you want your chile, don't add if you want mild chile)
1/4 cup vegetable oil or 1/4 cup bacon fat
8 - 10 large roasted green chilies, skins removed, torn into strips (hatch or poblano are best)
24 ounces chicken broth (approximately)
1 (12 ounce) can rotel tomatoes & chilies
1 cup water
1 teaspoon cumin
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1 teaspoon season-all salt

Nutritional information

144.9
Calories
76 g
Calories From Fat
8.5 g
Total Fat
1.9 g
Saturated Fat
31.7 mg
Cholesterol
322.6 mg
Sodium
4.4 g
Carbs
0.4 g
Dietary Fiber
0.5 g
Sugars
12.3 g
Protein
162 g
Serving Size

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Chriss Pueblo Green Chili Sauce

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    Cuisine:

    I love this recipe, I do have a question, it calls for Season All salt ... what exactly is season all salt? Any preferred brands? Thanks, Donald

    • 240 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    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!,I love this recipe, I do have a question, it calls for Season All salt … what exactly is season all salt? Any preferred brands? Thanks, Donald,I was skeptical when i moved to Pueblo and was basically forced to try this chili bc folks here put it on everything. Restaurants definitely ruin the absolute awesomeness that is Pueblo Green Chili. A friend made it and OMG! This! This is why they put it on everything! Hell, I might even put it on my cereal lol!! This recipe looks similar to my friends. Ill try it out bc he wont come off his recipe! Thanks!!!


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    Steps

    1
    Done

    In Large Stainless Kettle, Brown Pork in Bacon Fat or Vegetable Oil.

    2
    Done

    (bacon Fat Has Better Flavor.) Cook on Medium Heat Till Meat Is Slightly Pink.

    3
    Done

    Add Diced Onion and Garlic, Cook Till Soft.

    4
    Done

    Add Flour and Stir, Browning Flour as You Would a Roux (rue).

    5
    Done

    Add Some of Your Water If Flour Is Too Thick, Keep Stirring Till It Bubbles.

    6
    Done

    Add Chicken Broth.

    7
    Done

    Add the Rest of the Ingredients and Bring to a Bubble, Then Turn Heat to Low.

    8
    Done

    Cook Uncovered For 2-3 Hours, Stirring Occasionally.

    9
    Done

    If Your Chile Is Too Thin, Add More Flour.

    10
    Done

    If Your Chile Is Too Thick, Add More Chicken Broth.

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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