Smothered in Flavor: Pueblo Chile Slopper Takes the Spotlight - September Colorado Proud Recipe of the Month

It's time for a taste of Colorado tradition and local treasure: the iconic Pueblo chile. This isn't just any chile, it's a symbol of southern Colorado's agricultural pride, known for its smoky heat and rich flavor. Grown in sun-drenched fields of the Pueblo region, these chiles are the essence of a Colorado fall.

This month, we're putting Pueblo chiles front and center in one of our state's most beloved comfort foods: the Pueblo Chile Slopper.

Don't be intimidated by the mess; the slopper is a classic for a reason. This juicy burger, smothered in bold green chile sauce and topped with cheese and onions, is a rite of passage for every Colorado foodie. Just don't ask for a fork, the Pueblo slopper is best eaten with a spoon. Make it like a local by adding french fries before pouring on the green chile. Whether you're a lifelong fan or just discovering the slopper, this dish with locally grown Pueblo chiles is a delicious way to experience Colorado's rich culinary heritage.

Ready for a road trip? This fall, head to Pueblo and pick up these green gems at Milberger Farms, DiSanti Farms, or Musso Farms. When you use them in this recipe, you're not just cooking a meal, you're supporting the hardworking farmers who make Colorado's agriculture so special. You can also find Pueblo chiles at retailers across the front range, including The Chili Guys or several roadside vendors roasting peppers in the Denver metro area. So grab your napkins and get ready to dig in.

Want to connect with local food? Find a farmers market near you with our Farm Fresh Directory -available in English and Spanish-or check out Colorado Proud to discover local producers in your area.

Shared by Chef Jennifer Martinez-Avila

Yield: 4 servings
Prep time: 15 minutes
Cook time: 1-2 hours

Ingredients for the Chile Roux

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.

Pairing Perfection for Pueblo Chile Slopper

For a sophisticated sip, try Snowy Peaks Cabernet Franc, which brings tart raspberry flavors followed by a smooth violet finish. The wine has been aged for 11 months in French oak barrels.

Seeking a non-alcoholic option that will enhance this meal experience? Reach for Grüvi! Its founders set out to make their non-alcoholic beers and wines hit the spot without any spirits.

Visit ColoradoProud.com for more recipes.