Pueblo Green Chile Recipe – Spice Up Your Life with a Flavor Fiesta!
Are you ready to embark on a tasty adventure that’s sure to tickle your tongue and warm your soul? Enter Pueblo Green Chile – a spicy treat that celebrates the joy of family and the fiery flavors of the Southwest! I have a lot of great childhood memories picking and then roasting Pueblo Green Chile Peppers with my family where I grew up in Pueblo, Colorado. Now that I’ve been living in Spain for years, I sorely miss this hometown dish and have done my best to make it abroad. Even though I may not be in Pueblo anymore, I still love the food and to share it with others, like you. So here’s my tried and true Pueblo Green Chile Recipe for you to enjoy.
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Pueblo Green Chile Recipe
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The Uniqueness of Pueblo Green Chile
Some will argue that New Mexican Green Chile is the bomb because they use Hatch Green Chilies in their recipe. I do believe those are great but my Pueblo Green Chile Recipe takes it a bit over the top. I combine Pueblo Green Chilies (yes the city of Pueblo has their own green chile peppers) and Big Jim green chili peppers.
Pueblo Green Chile Peppers are freakin’ hot so I combine it with the Big Jims to take the heat down a notch. Big Jim Green Chile Peppers are sweet and have an earthy green flavor. Both are amazing when roasted together and the smell will take you to heaven.
What goes into making Pueblo Green Chile?
This dish is not just food; it’s a party for your taste buds! Imagine the fiery dance of Pueblo Green Chiles, the tart melody of tomatillos, and the tender pork shoulder.
Serving Up the Green!
Get ready to salsa your way through this dish! Load up on toppings like sour cream, jalapeños, and green onions. Wrap it up with tortillas or use crunchy tortilla chips for the ultimate dip.
Sizzle, Freeze, and Reheat – Pueblo Green Chile Flavor Never Ends
This dish freezes and reheats like a pro! Stored in the fridge or frozen, this Pueblo Green Chile keeps the party going, welcoming you to relive the green spiciness all over again.
The zesty, spicy flavor of this Pueblo Green Chile on a Pueblo Slopper is a diner’s dream. This is not just a crazy great chile combo; it’s an invitation to a vibrant flavor fiesta. The Pueblo Green Chile itself will spice up any dish and add sizzle to your day!
Important Tip for Making Pueblo Green Chile
For the best results, opt for Pueblo Green Chiles sourced from Southern Colorado. Renowned for their intricate flavor profile, the Pueblo variety surpasses Hatch Chiles in taste tests and complexity. Their exceptional taste makes it all worthwhile.
If you’re not in the USA or the Southwest you can substitute regular green chile and Poblanos.
Downloadable Recipe for Pueblo Green Chile
Everything “chile” comes together in this cherished family recipe, creating an unbeatable blend of spice and freshness that’s perfect for get-togethers.
Pueblo Green Chile Recipe
Ingredients
- 1 Large onion or 6 scallions chopped
- 4 Garlic cloves minced
- 4 Fresh tomatillos or green tomatoes diced
- 2 tbsp Extra virgin olive oil
- 2 tbsp Flour or cornstarch
- 2 cups Big Jim Green Chiles or mild green chiles chopped
- 1 cup Pueblo Green Chiles or other spicy chiles chopped
- ½ tsp Ground cumin
- 2 tsp Mexican oregano
- 1 tsp Lime juice
- 1 tbsp Cilantro chopped
- 1 tbsp Parsley chopped
- 2 cups Chicken stock
- 1 tsp Sea salt
Instructions
Prepping the Chiles
- On medium heat, in a skillet, on a grill, or roasted in the oven, cook the chiles until their skins start to blister.
- Let them cool for a bit before removing the skins. Make sure you use gloves and carefully don't touch anything.
- Chop ‘em up!
Cooking Directions for the Fiesta
- Heat up your cooking groove by sautéing onions and adding your garlic dance moves.
- Whisk in the flour or cornstarch with the chicken stock for a saucy affair that's ready to mingle.
- Mix in the chiles, tomatillos, and an ensemble of seasonings. Let it simmer, grooving together for 15-30 minutes.
- Adjust the rhythm of the dish with more broth and starch mix for a thicker texture. Serve hot with tortillas and garnish with crumbled goat cheese and a sprinkle of cilantro.
Notes
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Written by Eric J. Trujillo
Art Director & Film Producer
As a visual communicator and artist, I love bringing stories to life, traveling the world, and cooking. Visit StudioTrujillo.com to see what else I'm up to.
14 Comments
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Awesome recipe. I love Pueblo green chili.
Hi Lorrayne. We’re so glad that you like our recipe for Pueblo Green Chile. We hope you get to enjoy it and to see you on our site again. Happy travels!
What are the chunks of red in the sauce?
Hi Eric. The chunks of red in the sauce are the fresh tomatillos. Thanks for being on our blog. We hope you enjoy the recipe!
Aren’t fresh tomatillos green?
I was born and raised in Pueblo. I have tasted soany versions of green chile. Nobody in Pueblo would ever put nasty tomatillos or cumin in their green chile recipes. Tomatillos would sour the chile.
Hi Lori. Thanks for your comment and insight. While we obviously have come up with a different variation than you’re used to, we appreciate your local take on the recipe as well and we’ll keep it in mind for next time. Take care!
I agree!!! This NOT authentic green Chile Pueblo Colorado pork green chile!!!
I make the authentic Carl’s Drive Inn green chile.yummmmm
Thanks for being on our blog Kathy. We understand that there can be different variations of recipes and are glad that you’ve found your own authentic recipe for this dish.
Carl’s Drive-in is the standard I use for authentic Pueblo chili hands down!
I always put cumin in mine, just as my Mom did! We also put a pinch of ground cloves. Yummy!
Ooh, cloves. That sounds amazing! Thanks for enjoying our recipe and being here on our site.
Where’s the meat?
Hi Sean. We do this version without meat so that it can be added later or lathered on meat, like the Pueblo Slopper which we have a recipe for as well. We realized and love that most versions include meat though. Thanks for being on our blog!