Best Pueblo Chili Recipes

Chris's Pueblo Green Chili Sauce image

Provided by Christine Bettiga

Categories Sauces

Time 3h40m

Yield 1 Kettle of Chili, 12 serving(s)

Number Of Ingredients 18

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
1 teaspoon fresh cilantro or 1 teaspoon dried cilantro
1 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, crushed
1/2 teaspoon salt and pepper
1/4 cup flour (approx.)
1 small yellow onion
1 -2 lb pork (diced or ground)

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).

Pueblo Green Chili Stew image

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 11

2 pounds lean boneless pork, cut into 1-1/2 inch cubes
1 tablespoon vegetable oil
3 cans (12 ounces each) whole kernel corn, drained
2 celery ribs, chopped
2 medium potatoes, peeled and chopped
2 medium tomatoes, coarsely chopped
3 cans (4 ounces each) chopped green chilies
4 cups chicken broth
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, optional

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.

Nutrition Facts :

Pueblo Chili image

Provided by Chef Otaktay

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs beef or 2 lbs buffalo, cut into 1-inch cubes
2 cups of chopped onions
2 cups water
1/2 cup barbecue sauce
1 teaspoon salt
2 (16 ounce) cans garbanzo beans, undrained
4 green peppers, chopped
oil