Pueblo Chile Slopper

Ingredients for the Chile Roux

• 1-pound roasted Pueblo green chiles, peeled, seeded, and chopped
• 1 pound pork shoulder, cut into 1-inch cubes (optional for a vegetarian version)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons gluten-free flour (such as rice flour, almond flour, or a gluten-free all-purpose blend)
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

Ingredients for the Slopper

• 1 pound ground beef (bison, ground turkey, or plant-based alternative)
• 4 hamburger buns
• 1 cup chopped onion
• Salt and pepper to taste
• 2 cups prepared green chile sauce (see green chile recipe)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Directions for the Pueblo Chile Roux

1. Sear the pork (optional): In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the pork cubes and sear until browned on all sides. Remove the pork from the pot and set aside.
2. Sauté the aromatics: In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. Make the roux: Sprinkle the gluten-free flour over the onions and garlic. Stir continuously for about 2-3 minutes until the flour is lightly browned and has formed a roux. Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.
4. Combine ingredients: Add the chopped Pueblo green chiles, seared pork (if using), ground cumin, and dried oregano to the pot. Stir to combine.
5. Simmer: Reduce the heat to low and let the green chile simmer for about 1-2 hours, or until the pork is tender and the flavors have melded together. Stir occasionally to prevent sticking. Taste and season with salt and pepper as needed.
6. Serve: Serve the green chile hot, over rice, with warm tortillas, or as a topping for burritos, enchiladas, or on Pueblo’s famous “slopper.”

Directions for the Slopper

1. Prepare the patties: Form the ground beef into four equal patties. Season with salt and pepper.
2. Grill or cook the patties: Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness.
3. Toast the buns: Lightly toast the hamburger bottom buns on the grill or in a toaster.
4. Assemble the slopper: Place each hamburger patty on the bottom half of a toasted bun. Generously ladle green chile sauce over the patties, ensuring they are well-covered. Sprinkle shredded cheese and diced onions over the top. Add fresh cilantro if desired.
5. Add a side of tortilla chips or fries for scooping up the extra green chile sauce.