The Pueblo Chile, a staple of southern Colorado’s agricultural heritage, is more than just a fiery addition to your favorite dishes. This vibrant pepper is grown in the rich soils of Pueblo County and offers a wealth of health benefits along with unique flavor. Its cultivation process makes it a prized ingredient in kitchens across the country. Let’s dive into the journey of the Pueblo chile, from planting and raising the crop to savoring its taste in a simple yet delicious recipe.

The health benefits of Pueblo chile

Pueblo chiles are a nutritional powerhouse, packed with essential vitamins and minerals that contribute to a healthy diet. They are rich in vitamins A and C, which support vision, skin health, and immune function, along with vitamin E, B6, and folate, enhancing overall well-being. These chiles are also high in antioxidants, helping to combat free radicals, reduce inflammation, and lower the risk of chronic diseases like heart disease.

The cultivation process: from seed to harvest

The journey of Pueblo chile begins with the selection of the best mirasol seeds. Farmers often start planting seeds indoors in late winter to early spring. The seeds are sown in trays with rich, well-draining soil and kept in a warm, sunny location – usually a large greenhouse. Consistent moisture and warmth are crucial for germination.

Once the seedlings have grown several inches tall and the last frost has passed, they are ready to be transplanted to the fields. Pueblo County’s hot summer days and cool nights create the perfect environment for these chiles.

Bryan Crites has been farming in eastern Pueblo County for decades. He took over full-time duties at the family farm – Crites Produce – a few years back and pours his heart and soul into his crops.

“It’s a year-round business. We plant the seeds by late-April and start harvesting by the end of August or early September,” said Crites. “Then we are roasting, processing, packaging and shipping.”

The chiles are hand-picked at their peak ripeness, ensuring the best flavor and nutritional content.

“Our variety of chile is completely different from the New Mexico peppers,” said Crites. “I attribute that to the great growing conditions here in Pueblo. We get great irrigation from the mountain snowmelt and, of course, the hot dry days and cooler nights really give our chile a unique taste.”

The easiest way to prepare Pueblo chiles is by roasting them, which enhances their flavor and makes them easier to peel. The sweet smell of roasting chiles fills the air during the annual Pueblo Chile and Frijoles Festival in mid-September. Local growers bring bushels of chiles to roast, spinning them in large mesh drums over flames that char the chile skin a deep golden brown.

To roast at home, place chiles on a baking sheet if using a broiler, or directly on grill grates if grilling. Roast them for about 5-7 minutes per side, turning them with tongs until the skin is charred and blistered on all sides. Transfer the roasted chiles to a bowl and cover with plastic wrap. Let them steam for about 10-15 minutes, then peel off the charred skin. You can do this with your fingers or a paper towel (plastic gloves are recommended). Avoid rinsing them under water to retain their flavor. Remove the seeds and stems if desired.

(Important: Per food safety guidelines, roasted chile must be cooled to 72 degrees Fahrenheit and stored within 2 hours of roasting. Use, refrigerate or freeze within 4 hours of roasting.)

To enjoy Pueblo chiles year-round, consider freezing or drying them. Roasted chiles can be frozen in airtight bags for up to six months. For drying, slice the chiles and lay them out in a single layer on a dehydrator tray or in a low oven until completely dried. Store in airtight containers and rehydrate as needed.

Spice up your meals with Pueblo chiles: A chef’s guide

Chef Jennifer Martinez-Avila is always on the lookout for ingredients that elevate the flavor and health benefits of her meals. As the head chef of Pueblo’s 2&9 Grill, Pueblo chiles are one of her favorite ingredients.

“Pueblo chiles usually have a medium heat level with a rich, smoky flavor that complements a variety of our dishes,” said Martinez-Avila. “Their unique taste is a result of the hot days and cool nights in Pueblo County, which enhance the chile’s natural sweetness and complexity. These chiles can be used fresh, roasted, or dried, making them incredibly versatile in the kitchen.”

Every day, Martinez-Avila preps a large pot of green chile. She sources the chile from local farmers who roast, chop, and package the chile.

“You can put it on or in anything – steaks, sandwiches, salads, fries, eggs – whatever sounds good.”

Each chef has their own special recipe of green chile, which is not the same as other chili served in different parts of the country.

“There is red bean chili served in the South, which uses kidney beans, hamburger, tomato sauce and spices,” added Martinez-Avila. “Some also call it cowboy chili. We get a lot of tourists, and we will explain the difference and give out some samples of our local chile. A lot of them prefer our local version after a taste.”

Simple green chile recipe with gluten-free roux

This simple green chile recipe uses a gluten-free flour for the roux, making it suitable for those with gluten sensitivities.

Ingredients:

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

Instructions:

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.

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.

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.

Combine ingredients: Add the chopped Pueblo green chiles, seared pork (if using), ground cumin, and dried oregano to the pot. Stir to combine.

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.

Serve: Serve the green chile hot, over rice, with warm tortillas, or as a topping for burritos, enchiladas, or on Pueblo’s famous “slopper.”

The green chile slopper: A hearty Southwestern delight

The Green Chile Slopper is a beloved dish in Pueblo, Colorado, combining elements of a classic hamburger with the region’s famous green chile sauce. This hearty, messy, but utterly delicious creation is a must-try for anyone seeking a taste of authentic southern Colorado cuisine. The award for the region’s best slopper is highly contested and a yearly battle ensues between the best chefs in southern Colorado for bragging rights. Here’s how to make your own:

Ingredients:

1 pound ground beef (bison, ground turkey, or plant-based alternative)

4 hamburger buns

Salt and pepper to taste

2 cups prepared green chile sauce (see previous green chile recipe)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1/2 cup diced onions

Fresh cilantro, chopped (optional)

Sour cream (optional)

Tortilla chips or fries for serving

Instructions:

Prepare the patties: Form the ground beef into four equal patties. Season with salt and pepper.

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.

Toast the buns: Lightly toast the hamburger buns on the grill or in a toaster.

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. Serve with the top half of the bun on the side or omit it entirely. Add a side of tortilla chips or fries for scooping up the extra green chile sauce.