Entree: United States – Colorado – Pueblo Slopper

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) ground beef, formed into 4 patties (about 6 oz/170 g each)
- 4 large hamburger buns (potato or sesame), split
- 4 slices American cheese (about 2 oz/55 g) or 4 slices cheddar, as preferred
- 1/2 lb (225 g) boneless pork shoulder, trimmed and cut into 1/2-inch pieces (optional but traditional)
- 8–10 medium Anaheim or Hatch chiles, roasted, peeled, seeded, and chopped (about 1 lb/450 g)
- 1 medium yellow onion, divided (about 6 oz/170 g): 1/2 diced for chili, 1/2 finely diced for topping
- 3 cloves garlic, minced
- 2 cups (480 ml) low-sodium chicken broth (or beef broth)
- 1 tbsp (15 ml) vegetable oil (for chili)
- 1 tbsp (8 g) masa harina (corn flour) mixed with 2 tbsp (30 ml) water (or 1 tbsp all-purpose flour)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1.5 lb (680 g) russet potatoes, cut into fries (or 16 oz/450 g frozen fries)
- 2–3 tbsp (30–45 ml) vegetable oil for fries (if making fresh)
- 2 tbsp (30 g) butter for toasting buns (optional)
- Chopped fresh cilantro for garnish (optional)
- Lime wedges (optional)

Instructions

Short Description:
An open-faced cheeseburger smothered in a Pueblo-style green chili, topped with raw onions and served with a side of fries. Comforting, saucy, and distinctly Colorado.

Regional Notes:
This Pueblo version uses a bright roasted-Anaheim/Hatch green chili (often with a little pork in the sauce) poured over an open-faced cheeseburger and finished with raw diced onions — a preparation iconic to Pueblo, Colorado. Unlike simpler chili-smothered burgers elsewhere, the Pueblo Slopper emphasizes roasted green chiles and a thinner, saucy chili that soaks the bun.

1. Roast the chiles: char the Anaheim/Hatch chiles over an open flame, grill, or under the broiler until blistered and blackened on all sides. Place in a bowl and cover to steam 10 minutes, then peel, remove stems and seeds, and roughly chop (about 1 lb/450 g roasted yield).
2. Start the green chili: heat 1 tbsp (15 ml) vegetable oil in a medium Dutch oven or heavy pot over medium-high heat. Season the pork pieces lightly with salt and pepper and brown in batches until well seared, 4–6 minutes. Remove and set aside.
3. In the same pot, add the diced 1/2 medium onion and sauté 4–5 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.
4. Return the pork to the pot; add the chopped roasted chiles, 2 cups (480 ml) broth, cumin, oregano, and 1/2 tsp salt (adjust later). Bring to a simmer, reduce heat to medium-low, and cook, covered, 25–30 minutes until pork is tender and flavors meld.
5. Thicken and finish the chili: stir the masa harina slurry (or flour mixed with a little water) into the chili and simmer 5–10 minutes until the sauce slightly thickens. For a smoother sauce, pulse gently with an immersion blender to break up chunks but leave some texture. Adjust salt and pepper to taste; keep warm on low.
6. Prepare fries: if using fresh potatoes, cut into fries, rinse and pat dry. Toss with 2–3 tbsp (30–45 ml) vegetable oil and a pinch of salt. Bake at 425°F (220°C) on a single layer for 25–35 minutes, turning once, until golden and crisp; or deep-fry in 350°F (175°C) oil until golden. If using frozen fries, cook according to package directions.
7. Cook the burger patties: season patties with salt and pepper. Heat a cast-iron skillet or griddle over medium-high heat and add a light brush of oil. Cook patties 3–5 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, place a slice of American cheese on each patty and cover the pan briefly to melt.
8. Toast buns: spread butter on cut sides of buns and toast in a skillet or under broiler until golden.
9. Assemble sloppers: place a toasted bottom bun on a plate, set the cheeseburger patty on the bun (open-faced), then ladle a generous amount of hot green chili over the patty and bun so the sauce soaks the bread. Sprinkle the finely diced raw onion over the top and add cilantro if desired.
10. Serve immediately with fries on the side and lime wedges if using. Provide extra hot green chili at the table for those who want more.