Ingredients for Chris's Pueblo Green Chili Sauce
- Serrano Chilies
- 1/4 cup vegetable oil
- Roasted Green Chilies
- Chicken Broth
- Rotel Tomatoes & Chilies
- Water
- 2 teaspoons ground cumin
- White Pepper
- Curry Powder
- Season All Salt
- Fresh Cilantro
- Cayenne Pepper
- Crushed Red Pepper Flakes
- Garlic Cloves
- Salt And Pepper
- 1/4 cup all-purpose flour
- Yellow Onion
- Pork
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How to Make Chris's Pueblo Green Chili Sauce
- Roast the green chiles directly over a gas flame, turning frequently until the skins are blackened and blistered. Alternatively, roast in a 400°F oven for about 20 minutes, turning halfway through.
- Place the roasted chiles in a bowl, cover with plastic wrap, and let them steam for 15 minutes. This will make peeling easier.
- Peel and remove the stems from the chiles. Roughly chop them.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 1-2 minutes, until lightly browned.
- Add the cumin, oregano, chili powder, salt, and pepper. Cook for 1 minute, stirring constantly.
- Add the chopped green chiles and broth. Bring to a simmer, then reduce heat and cook for at least 1 hour, or up to 2 hours for a richer flavor. Stir occasionally.
- If using, stir in hot sauce during the last 15 minutes of cooking. Adjust seasoning to taste. You can use an immersion blender to achieve a smoother consistency if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
2g
Fat
9g
Carbs
1g
