Pueblo Green Chili Recipe
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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.
Recipe Facts
Ingredients
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8 Mira Sol chiles (or 2 poblanos and 4 cubanelles)
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1 jalapeño, finely chopped
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2 tablespoons raisins
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1 (28-ounce) can whole tomatoes packed in juice
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4 tablespoons vegetable oil
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1 large onion, finely diced (about 1 1/2 cups)
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5 medium cloves garlic, grated on a microplane grater
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2 teaspoons dried oregano
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1 1/2 quarts chicken stock
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1 pound pork shoulder or sirloin, cut into 1/2-inch chunks
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3 tablespoons all-purpose flour
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Kosher salt
Directions
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Roast chiles 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 chiles under a preheated broiler until charred on all sides, about 15 minutes total. Peel the skins off the chiles and chop into 1/2- to 1/4-inch pieces. Set aside.
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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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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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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.
This Recipe Appears In
Nutrition Facts (per serving) | |
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550 | Calories |
39g | Fat |
7g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings: 32 | |
Amount per serving | |
Calories | 550 |
% Daily Value* | |
Total Fat 39g | 50% |
Saturated Fat 14g | 68% |
Cholesterol 154mg | 51% |
Sodium 272mg | 12% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 3g | |
Protein 42g | |
Vitamin C 54mg | 270% |
Calcium 53mg | 4% |
Iron 3mg | 15% |
Potassium 759mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |