Grammy's Kitchen · Chili · Pueblo Green Chili
One of 163 chili recipes we measured
from www.seriouseats.com
It ranks #3 of 163 for sauce body among the chili recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 317% | 23% |
| fat | 12% | 1% |
| aromatics | 36% | 16% |
| salt | 0% | 0% |
| thickener | 5% | 0% |
| vegetables and beans | 175% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 8 Mira Sol chiles (or 2 poblanos and 4 cubanelles) | |
| 15 g | 1 jalapeño, finely chopped |
| 18 g | 2 tablespoons raisins |
| 794 g | 1 (28-ounce) can whole tomatoes packed in juice |
| 54 g | 4 tablespoons vegetable oil |
| 150 g | 1 large onion, finely diced (about 1 1/2 cups) |
| 15 g | 5 medium cloves garlic, grated on a microplane grater |
| 2 g | 2 teaspoons dried oregano |
| 1440 g | 1 1/2 quarts chicken stock |
| 454 g | 1 pound pork shoulder or sirloin, cut into 1/2-inch chunks |
| 22 g | 3 tablespoons all-purpose flour |
| Kosher salt |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Chiles aren't roasted over wood in Pueblo or anywhere else that I've seen in CO. They're roasted in a large rotating cage with a propane burner(s) underneath. I've lived here in CO 66 years and have eaten green chili since I started eating solid food. The smok” — a cook
“Not exactly how you make green chile… if you have the Chiles, you don't need liquid smoke or raisins… that's weird. You put oil in a pan & cook the pork until done, but it won't be tender at this point. Season it with a pinch of salt, tons of fresh & powder ga” — a cook