Farmgirl’s Pueblo Green Chile

20170926_153841I lift the spoon from the crockpot to taste and the aroma instantly transports me.  I close my eyes and I am in the plaza of Santa Fe.  I reopen them and I am in my kitchen in Pueblo.

chili

Here in Pueblo, Colorado they take their chilies as seriously as New Mexicans.  I am growing New Mexican red chilies in my gardens but to say that I prefer them would be fightin’ words in these parts.  I picked up Pueblo chili seeds for next year!

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The climate here is very similar to New Mexico and chilies grow great.  The Pueblo Chili Festival is taken as seriously as the State Fair.  Doug and I went and checked it out, took in the aromas of roasting chilies, and the many, many booths of salsas, ristras, and beans.  We brought home a basket of chilies, onions, garlic, and a big bag of local pinto beans.

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And then I made the best green chili of my life.  Here is the recipe!

Farmgirl’s Pueblo Green Chili

You will need 8 chilies.  I used 5 (supposedly) mild green chilies, 2 poblano, and 1 sweet pepper.  You can roast on the grill, in the oven, or on a gas stove top.  Use tongs to blacken the skin all around and then immediately place in a freezer bag.  The steam loosens the skin.

Brown half a pound of stew meat, cut up smaller, dredged in 3/4 of a cup of masa mixed with a little salt and pepper, in a few tablespoons of olive oil.  Put in crockpot.

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In same pan sauté with a little more oil 1/2 an onion.  Add to crockpot.

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Mince 6 cloves of garlic.

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To prepare chilies, scrape skin off with the side of a knife.  Slice open and remove seeds.  Cut up chilies.

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Add all to crockpot with 2 cups of diced, peeled tomatoes with juice (I was tired by then so I just opened one of the jars I already canned).

Add 3 cups of broth (I used my homemade corn and red chili broth)

1 T salt

1 ts pepper

2 ts oregano

1 ts cumin

Add 1/2 cup of beans.

Pour in rest of masa used for dredging.

Cook on low for 8 hours.  Sneak a taste every so often because it is so good.

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A cold beer and goat cheese cooled the heat from the chilies.  Fritos made it a little closer to Frito pie from New Mexico.  If you close your eyes you will find yourself basking in the sun in the plaza of Sant….um, I mean Pueblo!

4 Comments Add yours

  1. Rod says:

    LOL….Here’s a question that may get me killed. If it’s grown in Pueblo isn’t it a Pueblo Chili? I would have to say I’ve never heard of a festival like the Pueblo Chili Festival anywhere in New Mexico. As for me I had a GREAT time.

    1. Katie Lynn says:

      You are correct! Which is why I called it Pueblo Green Chilie! Ha! I did make some New Mexican red chile to can today though too. I love them both!

  2. mistimaan says:

    Such a tasty recipe

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