Chris's Pueblo Green Chili Sauce

Step 1

In large stainless kettle, brown pork in bacon fat or vegetable oil.

Step 2

(bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.

Step 3

Add diced onion and garlic, cook till soft.

Step 4

Add flour and stir, browning flour as you would a roux (rue).

Step 5

Add some of your water if flour is too thick, keep stirring till it bubbles.

Step 6

Add chicken broth.

Step 7

Add the rest of the ingredients and bring to a bubble, then turn heat to low.

Step 8

Cook uncovered for 2-3 hours, stirring occasionally.

Step 9

If your chile is too thin, add more flour.

Step 10

If your chile is too thick, add more chicken broth.

Step 11

Taste often and add more spices or peppers to your liking!

Step 12

If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!

Step 13

(This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).