Chris's Pueblo Green Chili Sauce

Dive into the robust, smoky flavors of Chris's Pueblo Green Chili Sauce, a vibrant recipe that celebrates the bold taste of freshly roasted Pueblo green chilies. This versatile sauce is a southwestern classic, blending tender diced chilies, aromatic garlic, and a rich roux-based broth seasoned with cumin and oregano. Whether you opt to include the savory addition of ground pork or keep it vegetarian, this sauce tantalizes your taste buds with its harmonious balance of spice and warmth. Perfect for smothering over burritos, eggs, or roasted vegetables, this hearty sauce is a must-try for fans of authentic regional cuisine. Plus, it’s easy to make and stores well, so you can enjoy its zesty goodness all week long!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 8 large fresh roasted Pueblo green chilies (peeled and seeded)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 large tomato, diced
• 2 tablespoons vegetable oil
• 4 cups chicken or vegetable broth
• 2 tablespoons flour
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 pound ground pork (optional)

Directions

Step 1

If your Pueblo green chilies are not already roasted, roast them over an open flame or under a broiler until their skins are charred and blistered. Place them in a covered bowl or plastic bag for 10 minutes to steam, then peel off the skins, remove the seeds, and dice the chilies. Set them aside.

Step 2

Heat the vegetable oil in a large saucepan or Dutch oven over medium heat. If using ground pork, add it now and cook until browned, breaking it into small pieces. Remove the pork from the pan and set it aside, leaving the fat in the pan.

Step 3

Add the chopped onion to the pan and sauté until softened and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Sprinkle the flour over the onions and garlic, and cook for another 1-2 minutes, stirring constantly to create a roux.

Step 6

Gradually add the chicken or vegetable broth, whisking continuously to remove any lumps.

Step 7

Add the diced tomatoes, roasted green chilies, ground cumin, oregano, salt, and black pepper. Stir well to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, stirring occasionally.

Step 9

If you are using the cooked ground pork, return it to the sauce during the last 10 minutes of cooking.

Step 10

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 11

Serve the Pueblo green chili sauce hot over your favorite dishes, such as burritos, eggs, or roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition Facts

Serving size	(684.2g)

Amount per serving	% Daily Value*
Calories	998.5

Total Fat 74.0g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 160.6mg	0%
Sodium 2525.2mg	0%
Total Carbohydrate 42.2g	0%
Dietary Fiber 7.7g	0%
Total Sugars 13.7g
Protein 46.9g	0%

Vitamin D 0IU	0%
Calcium 159.4mg	0%
Iron 5.9mg	0%
Potassium 1466.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.1%

Protein: 18.3%

Carbs: 16.5%