Pueblo Green Chili Recipe

Name: Pueblo Green Chili Recipe
Prep time: 5 min
Cook time: 65 min
Total time: 85 min
Ingredients: 8 Mira Sol chiles (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

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.

The Burger Lab: The Pueblo Slopper (And How To Make Pueblo Green Chili)

Pueblo Green Chili Recipe

Prep 5 mins

Cook 65 mins

Active 45 mins

Resting and Steeping Time 15 mins

Total 85 mins

Serves 32 servings

Makes 2 quarts

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8 Mira Sol chiles (or 2 poblanos chiles and 4 cubanelles chiles )
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 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.
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.

This Recipe Appears In

The Burger Lab: The Pueblo Slopper (And How To Make Pueblo Green Chili)

Nutrition Facts (per serving)
550	Calories
39g	Fat
7g	Carbs
42g	Protein

Nutrition Facts
Servings: 32
Amount per serving
Calories	550
% Daily Value*
Total Fat 39g	50%
Saturated Fat 14g	69%
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.