For a Slopper, serve Chili over an open faced hamburger)
1 ½ pounds of diced pork (or beef)
6-8 Pueblo roasted green chilies, skin removed, cut into small pieces (can also use 8 Mira Sol chilis or 2 poblanos and 4 cubanelles)
1 small yellow onion diced
¼ cup of vegetable oil
¼ cup of flour
30 ounces of chicken broth
2 garlic cloves, crushed
1 cup of diced fresh tomatoes or 1 (12 ounce) can of Rotel tomatoes & chilies
1 teaspoon cilantro
½ teaspoon salt and pepper
In large skillet brown pork in oil, until the meat is slightly pink.
Add onion and garlic, cook until they become soft. Add flour and stir, browning flour like if you were making gravy.
Add chicken broth slowly and keep stirring until it’s bubbling.
Add the rest of the ingredients and bring to a boil, then turn heat to low.
Tip: For picky eaters that don’t like chunks of tomato, peppers, or RoTel, place them into a blender and puree them!
Recipe from: allthingspueblo.com
Hillary Danaher 