Chris'S Pueblo Green Chili Sauce Recipe

Name: Chris'S Pueblo Green Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 serrano chilies, diced (depending on how hot you want your chile, don't add if you want mild chile); 1/4 cup vegetable oil or 1/4 cup bacon fat; 8 -10 large roasted green chilies, skins removed, torn into strips (Hatch or Poblano are best); 24 ounces chicken broth (approximately); 1 (12 ounce) can Rotel tomatoes & chilies; 1 cup water; 1 teaspoon cumin; 1/2 teaspoon white pepper; 1/2 teaspoon curry powder; 1 teaspoon Season-All salt; 1 teaspoon fresh cilantro or 1 teaspoon dried cilantro; 1 teaspoon cayenne pepper; 1/2 teaspoon crushed red pepper flakes; 2 garlic cloves, crushed; 1/2 teaspoon salt and pepper; 1/4 cup flour (approx.); 1 small yellow onion; 1 -2 lb pork (diced or ground)

Servings: persons

3 -4 serrano chilies, diced (depending on how hot you want your chile, don't add if you want mild chile)
1/4 cup vegetable oil or 1/4 cup bacon fat
8 -10 large roasted green chilies, skins removed, torn into strips (Hatch or Poblano are best)
24 ounces chicken broth (approximately)
1 (12 ounce) can Rotel tomatoes & chilies
1 cup water
1 teaspoon cumin
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1 teaspoon Season-All salt
1 teaspoon fresh cilantro or 1 teaspoon dried cilantro
1 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, crushed
1/2 teaspoon salt and pepper
1/4 cup flour (approx.)
1 small yellow onion
1 -2 lb pork (diced or ground)

1
In large stainless kettle, brown pork in bacon fat or vegetable oil.
2
(bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
3
Add diced onion and garlic, cook till soft.
4
Add flour and stir, browning flour as you would a roux (rue).
5
Add some of your water if flour is too thick, keep stirring till it bubbles.
6
Add chicken broth.
7
Add the rest of the ingredients and bring to a bubble, then turn heat to low.
8
Cook uncovered for 2-3 hours, stirring occasionally.
9
If your chile is too thin, add more flour.
10
If your chile is too thick, add more chicken broth.
11
Taste often and add more spices or peppers to your liking!
12
If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
13
(This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 -4 serrano chilies, diced (depending on how hot you want your chile, don't add if you want mild chile), 1/4 cup vegetable oil or 1/4 cup bacon fat, 8 -10 large roasted green chilies, skins removed, torn into strips (Hatch or Poblano are best), 24 ounces chicken broth (approximately), and more.

Yes, Chris'S Pueblo Green Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chris'S Pueblo Green Chili Sauce

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