Chris’s Pueblo Green Chili Sauce 🌶️
Description:
This recipe hails from Southern Colorado and has been a beloved staple in my kitchen for over two decades. Bursting with robust flavors and fiery spices, it’s a perfect match for those who relish the heat of authentic Mexican cuisine. Originally shared with friends in Corpus Christi, Texas, it quickly gained popularity, becoming a go-to favorite among locals. The versatility of this sauce allows you to customize its intensity, catering to your taste buds. Whether drizzled over burritos or enchiladas, or served in the iconic Colorado-style green chili sloppers, it promises a soul-warming experience, especially on chilly days. 🍔🥣🌶️
Prep Time: 40 minutes
Cook Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 12
Yield: 1 Kettle of Chili
Nutritional Information (per serving):
- Calories: 144.9
- Fat Content: 8.5g
- Saturated Fat Content: 1.9g
- Cholesterol Content: 31.7mg
- Sodium Content: 322.6mg
- Carbohydrate Content: 4.4g
- Fiber Content: 0.4g
- Sugar Content: 0.5g
- Protein Content: 12.3g
Ingredients:
| Ingredients | Quantities |
|---|---|
| Serrano chilies | 3-4 |
| Bacon fat | 1/4 cup |
| Chicken broth | 8-10 cups |
| Rotel tomatoes & chilies | 24 oz |
| Water | 1 cup |
| Cumin | 1 tsp |
| White pepper | 1/2 tsp |
| Curry powder | 1/2 tsp |
| Season-All salt | 1 tsp |
| Fresh cilantro | 1 bunch |
| Dried cilantro | 1 tsp |
| Cayenne pepper | 1 tsp |
| Crushed red pepper flakes | 1/2 tsp |
| Garlic cloves | 2 cloves |
| Flour | 1/2 cup |
| Yellow onion | 1 |
| Pork | 1-2 lbs |
Instructions:
- In a large stainless kettle, heat bacon fat over medium heat.
- Brown pork in the bacon fat until slightly pink.
- Add diced onion and garlic to the kettle, and cook until softened.
- Sprinkle flour over the mixture and stir, allowing the flour to brown like a roux.
- If the flour becomes too thick, add some water and continue stirring until it bubbles.
- Pour in the chicken broth and stir well.
- Add the Rotel tomatoes & chilies, water, cumin, white pepper, curry powder, Season-All salt, fresh and dried cilantro, cayenne pepper, crushed red pepper flakes, and garlic cloves.
- Bring the mixture to a bubble, then reduce the heat to low.
- Cook the sauce uncovered for 2-3 hours, stirring occasionally to prevent sticking.
- If the chili is too thin, add more flour to thicken.
- If it’s too thick, add more chicken broth to reach your desired consistency.
- Taste the sauce often and adjust the spices or peppers according to your preference.
- For a smoother texture, blend the Rotel tomatoes, canned diced green chilies, and any other chunky ingredients in a blender before adding to the sauce.
- Serve hot over burritos, enchiladas, or as green chili sloppers with a sprinkle of diced onion and oyster crackers. Pair with your favorite beverage, like a cold beer, for the ultimate culinary experience! 🍺🌮
With its rich flavors and customizable heat level, Chris’s Pueblo Green Chili Sauce is sure to become a beloved favorite in your kitchen, perfect for adding a spicy kick to any dish! Enjoy! 🍽️🔥
