This chili goes on anything—especially whole cheeseburgers to make Pueblo Sloppers. Place a cheeseburger, bun and all into a bowl. Top with a handful of shredded cheese and pout a couple ladles of green chili on top.
Note: the chili can also be made in a regular pot instead of a pressure cooker. Increase cooking time to 2 hours, adding extra water as necessary if it reduces too far.
- 8 Mira Sol chilis (or 2 poblanos and 4 cubanelles)
- 1 jalapeño, finely chopped
- 2 tablespoons raisins
- 1 (28-ounce) can whole tomatoes packed in juice
- 4 tablespoons vegetable oil
- 1 large onion, finely diced (about 1 1/2 cups)
- 5 medium cloves garlic, grated on a microplane grater
- 2 teaspoons dried oregano
- 1 1/2 quarts chicken stock
- 1 pound pork shoulder or sirloin, cut into 1/2-inch chunks
- 3 tablespoons all-purpose flour
- Kosher salt
Roast chilis directly over a gas burner set on high heat until well charred on all sides (about 10 minutes total). Transfer to a paper bag, tightly seal the top, and let rest for 10 minutes. Alternatively, char the chilis under a preheated broiler until charred on all sides, about 15 minutes total. Peel the skins off the chilis and chop into 1/2- to 1/4-inch pieces. Set aside.
Meanwhile, cover raisins with hot water in a small microwave-safe bowl Microwave on high heat for 1 minute, then let raising steep until fully softened, about 5 minutes. Blend soaked raisins and tomatoes with a hand blender or in a standing blender until nearly smooth. Set aside.
Heat 1 tablespoon oil in pressure cooker (see note) over medium-high heat until shimmering. Add onions and cook, stirring occasionally softened, about 4 minutes. Add garlic and oregano and cook, stirring frequently until fragrant, about 1 minute. Add peppers, tomato mixture, chicken stock, and pork. Seal pressure cooker and cook at high pressure for 15 minutes. Release pressure.
Remove lid from pressure cooker and continue to cook without lid until liquid is reduced to half, about 30 minutes. Meanwhile, heat remaining 3 tablespoons oil and flour in a small saucepan over medium heat. Cook, stirring constantly until light blond in color, about 3 minutes. Slowly whisk flour mixture into simmering chili. Continue to cook until desired texture is reached. Season to taste with salt. Cooked chili will keep in a sealed container in the refrigerator for up to 1 week.