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With February temps averaging just above freezing in Denver, this oversize, one-pot recipe from the Pueblo Chile Growers Association promises to heat up your entire extended family and unclog your sinuses.
Step-by-Step:
1. Gather
- 3 pounds roasted Pueblo chiles
- 5 cloves garlic
- 1 medium onion
- 5 pounds trimmed and diced pork
- 3 cups flour
- 1 quart crushed tomatoes
- Salt and pepper
2. Prep
Peel off the chiles’ roasted skins and chop the peppers into nickel-size pieces, then dice the garlic and onion.
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3. Cook
Brown the pork in a deep soup pot and season with salt and pepper. Add onion and garlic and cook until tender.
4. Simmer
Add flour. Once it turns golden brown, toss in the tomatoes, most of the chiles, and enough water to reach your desired consistency. Season with salt and pepper, then simmer for at least 30 minutes to release the heat.
5. Season
If the dish isn’t spicy enough, throw more chiles into the pot and simmer for another half-hour. Or, if the capsaicin is making your eyes and nose run, add more water or tomatoes to cool the heat. Serve hot in a bowl with a side of toasted, buttered tortillas.
