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Pueblo Green Chili
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.
Pueblo Green Chili
About This Recipe
| Yield: | Makes about 2 quarts |
| Active time: | 45 minutes |
| Total time: | 3 hours |
| This recipe appears in: | The Burger Lab: The Pueblo Slopper (And How To Make Pueblo Green Chili) |
Ingredients
- 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
Procedures
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1
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.
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2
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.
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3
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.
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4
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.
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