Pueblo Green Chile

Bowl of Pueblo Green Chile

Tomorrow is the second round of the NFL playoffs. There’s a couple of games tomorrow we’ll watch, but we’re mostly looking forward to the Bronco-Patriots game. In anticipation of this game I prepared a large pot of Pueblo Green Chile. Dad, who is currently visiting with us, was nice enough to bring us a little from Colorado. Tomorrow we’ll reheat it in a crock pot a couple of hours before the game. From there we’ll just keep the crock pot on low while occasionally treating ourselves to a bowl full. Those who are from, or who have visited, Pueblo, Colorado are fully aware of the delightful Chile I am referring to. 

Here is my recipe for Pueblo Green Chile:

Roasted Pueblo Green Chile

3 lbs pork loin, cubed
4 cloves garlic, minced
10 cups of water
2 cups roasted, peeled, seeded, and chopped Pueblo Chile (or Hatch)
1 14.5 oz can diced tomatoes
3 tablespoons chicken bouillon
¼ tablespoon liquid smoke
6 ounces olive oil
8 ounces of flour


In a large pot, add pork loin and enough water to just barely submerse the pork. Cover and cook over a low flame for about 30 minutes. Once you see most of the fat has become liquid, remove the lid and allow water to steam off. Once all water has steamed off the fat will remain, use this to brown the pork loin. If you used a relatively lean pork, you may need to add a small amount of olive oil to the pot. Once pork is brown and toasty, add minced garlic. Stir for a few minutes, then add 10 cups of water, and the remainder of the ingredients, except the olive oil and the flour. Cover and allow to cook slowly over a low flame. In a small sauce pan mix together flour and olive oil. Over a low flame, while stirring frequently, allow to cook until roux is the color of peanut butter. Remove from heat and set aside. Allow the large pot to cook slowly for about 1 hour, then add roux. Stir frequently, then allow to cook over a low flame for 15 minutes more. Voila!


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