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Pueblo Green Chili Recipe

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This recipe for Pueblo Green Chili, by , is from Family Cookbook Supplement, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Blenda Long


¼ c. & 1 tbsp. oil
¼ c. flour
3 cloves garlic +/-
1 small onion
1 tbsp. garlic salt
1-2 lbs. pork cut into ½"-1" cubes
12-16 roasted green chilies, chopped
1 can Rotel with Chili© (I use hot, but mild would work too)
1 can stewed tomatoes
chicken broth (enough to cover pork 32 oz. +/-)
3-4 jalapeños
cheddar cheese, sour cream, fresh cilantro as desired for topping

Heat ¼ c. oil in saucepan. Add flour to create a roux - put roux in bowl and save for later. Season pork with garlic salt and brown in a nonstick pan with ½ tbsp. oil. Place pork in large pot on medium heat and cover with chicken broth. Place other ½ tbsp. oil in skillet and cook garlic and onion until slightly caramelized. De-glaze pan with a little chicken broth. Pour mixture into large pot with pork. Add Rotel© and roasted chilies. Squish stewed tomatoes so there are no large chunks in the pot. Add jalapeños. Mix some chili juice with ½ roux and pour into the large pot. Bring to a simmer. If to thin and more roux. Allow to simmer on low for 30 minutes. Garnish with cheddar cheese, sour cream and or fresh cilantro as desired




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