Pueblo Green Chili
This is THE Mexican side-dish that you need to make.
Pueblo Green Chili
- Time 60 minutes
- Serves 8
- 1/4 cup plus 1 tbsp of vegetable oil
- 1/4 cup flour
- 3 cloves of garlic or to taste (Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic)
- 1 small onion
- 1/2 lb pork loin trimmed of fat and cut in cubes
- 1 large can or 2 small chopped green chilies
- 1 can hot rotel tomatoes
- 1 can regular stewed tomatoes
- 2 cups chicken broth or pork broth if available
- 1-2 jalapenos to taste or omit if you like. This is your key ingredient for heat. If you like it hot – go nuts.
- cheddar cheese and sour cream for toppers
How to make it
- heat oil in a fry pan and add flour to create a light tan roux
- put in a bowl and set to the side for later
- season pork cubes with garlic salt and brown in a nonstick with 1/2 tbsp of oil , not necessary to cook through just brown for flavor
- place in a large pot on medium heat and just cover with chicken broth
- 1/2 tbsp of oil in skillet and cook garlic and onion until lightly caramelized
- deglaze pan with a little chicken broth and pour onion mixture into larger pot
- put in can of rotel tomatoes, and roasted chopped peppers (or cans of green chilies are easier)
- take stewed tomatoes – cut or size till diced sized.
- add jalapenos according to preference
- mix some of the chili juice with about half of the roux and pour into the pot.
- bring to a simmer and see how thick it is, if its too thin add more roux until its as thick as you like it
- allow it to cook on low heat for another 30 minutes or so
- serve over rice or just as soup topped with condiments of your choice! i like making nachos out of it for day two! Even better leftover