Best 5 Pueblo Colorado Green Chile Recipes

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In the heart of Colorado, Pueblo is renowned for its delectable green chile, a culinary treasure that has captivated taste buds for generations. These mild to medium-hot peppers, roasted to perfection, impart a smoky, earthy flavor that dances on the palate. Embark on a culinary journey as we explore a trove of tantalizing recipes that showcase the versatility of Pueblo green chile. From the classic Pueblo Green Chile Stew, a symphony of tender meat, roasted green chiles, and spices, to the tantalizing Pueblo Green Chile Enchiladas, where corn tortillas are filled with a savory green chile filling and smothered in a rich sauce. Delve into the secrets of Pueblo Green Chile Salsa, a vibrant condiment that adds a zesty kick to any dish. Discover the art of crafting Pueblo Green Chile Burgers, where juicy patties are topped with roasted green chiles and melted cheese. And for a sweet treat, indulge in Pueblo Green Chile Chocolate Cake, a unique dessert that harmonizes the smoky heat of green chiles with the richness of chocolate. Prepare to be captivated by the diverse culinary expressions of Pueblo green chile, a testament to the region's vibrant culinary heritage.

Let's cook with our recipes!

PUEBLO COLORADO GREEN CHILE



Pueblo Colorado Green Chile image

This was my Aunts Green Chile recipe. She was from Pueblo Colorado and they grow the best green chiles you can find. My aunt showed my mom the recipes and my mom showed me when i was just 4. I have it memorized now. Always have chilies roasted. You don't have to use Pueblo chilies. You can use good roasted Hatch Chiles . We like to serve it with canned re-fried beans heated up with cheese stirred in. then make a burrito out of both. Its great on eggs and burritos.

Provided by Nick K.

Categories     Meat

Time 30m

Yield 5-6 cups, 8 serving(s)

Number Of Ingredients 8

1 lb ground beef or 1 lb steak
12 hatch chiles or 12 pueblo green chilies, roasted, peeled
1 (14 ounce) can tomatoes with juice
8 -10 ounces water
1/4 cup oil
2 tablespoons flour
garlic
salt

Steps:

  • Brown and cook meat in skillet then remove to a dish and set aside.Return the skillet to med heat and add the oil. Stir in the flour to make a runny roux. Brown the roux to a golden brown color, stirring occasionally. Do not burn or break the roux.When the roux is golden brown,add back the meat to the skillet still on med. Shred chilies with a fork or chop them. Then add to meat and stir. Break up tomatoes and add 2/3 to 3/4 of the tomatoes and juice to skillet and stir. Add 8 oz of water to it first then if necessary add more if its too thick. Add garlic or garlic powder and salt to taste. Stir. Let chile simmer gently on a lower heat, stirring occasionally, 10 minute.
  • Take off heat and enjoy.

COLORADO GREEN CHILI



Colorado Green Chili image

This is a vegetarian green chili that you find all over Colorado. Goes great over breakfast burritos, cheeseburgers, fried eggs or anything.

Provided by YOUNGCM2

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h31m

Yield 8

Number Of Ingredients 10

1 pound Hatch chile peppers
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced, or more to taste
1 (14.5 ounce) can diced tomatoes
1 tablespoon all-purpose flour
5 cups vegetable broth
2 tablespoons ground cumin
2 tablespoons chili powder, or to taste
1 teaspoon salt

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
  • Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
  • Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
  • Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

Nutrition Facts : Calories 92 calories, Carbohydrate 14.6 g, Fat 2.7 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 685.3 mg, Sugar 6.6 g

CHRIS'S PUEBLO GREEN CHILI SAUCE



Chris's Pueblo Green Chili Sauce image

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!

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



Pueblo Green Chili Stew image

If I know a hectic day is coming up, I plan on making this no-fuss, hearty stew. I've taken it to potluck dinners, and it's always gotten rave reviews.

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 :

COLORADO GREEN CHILI (CHILE VERDE)



Colorado Green Chili (Chile Verde) image

My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

Provided by ROSIE55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 ½ pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 ½ cups tomatillo salsa
5 cups chicken broth
½ teaspoon dried oregano
1 pinch ground cloves

Steps:

  • Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g

Tips:

  • Choose the right chiles: Use fresh, roasted green chiles for the best flavor. Poblano, Anaheim, and New Mexico chiles are all good choices.
  • Roast the chiles properly: Roasting the chiles brings out their smoky, slightly sweet flavor. You can roast them in the oven, on a grill, or over an open flame.
  • Remove the skin from the chiles: Once the chiles are roasted, remove the skin. This will help to reduce the bitterness of the dish.
  • Use a blender or food processor: A blender or food processor will help you to create a smooth, creamy sauce. If you don't have a blender or food processor, you can chop the chiles finely by hand.
  • Season to taste: Add salt, pepper, and cumin to taste. You can also add other spices, such as garlic powder, onion powder, or smoked paprika.

Conclusion:

Pueblo green chile is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as a dip, a sauce, or a soup. It can also be used as a filling for burritos, tacos, and enchiladas. No matter how you choose to enjoy it, Pueblo green chile is sure to please.

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