Pueblo Green Chile Recipe
An authentic Pueblo Green Chile recipe by a native of Pueblo, Colorado.
Servings: 4 people
Calories:
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
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.