The story is a classic one. One town, one famous dish, and one supersized rivalry between eateries sparring over who invented the dish or who makes the best version. Enter Pueblo, Colorado and the Green Chile Slopper. This, my friend, is where the competition is only heating up between restaurants like Gray's Coors Tavern, the Star Bar, Sunset Inn, Romero's Cafe and Papa Jose's Union Cafe. All, at some point, claiming bragging rights to my newest obsession. My big, over-sized I-can't stop-dreaming-about-this-dish- obsession. The Pueblo Slopper is a hearty, juicy cheeseburger sitting on an open-faced bun, in a shallow bowl topped with a generous rain of shredded cheese which melts into a mouthwatering veil over the burger and then smothered--and I mean smothered--in homemade green chile stew. There's nothing left to be said except that Pueblo, Colorado? I'd fight to the bitter end to claim fame to this one, too! It's absolutely to die for.
For the Green Chile Stew:
6 chiles (I used 2 large poblano and 4 Anaheim)
3 tablespoons yellow raisins
3 tablespoons all-purpose flour
3 tablespoons olive oil
1 pound sirloin or pork shoulder, cut into small chunks
1 large onion, finely diced (about 1 1/2 cups)
5 medium cloves garlic, minced
1 (28-ounce) can diced tomatoes
2 level teaspoons dried Mexican oregano
6 cups chicken stock
Salt to taste
2 -3 tablespoons cooking oil
4 ground beef or turkey burgers (1 1/2 pounds of ground beef or turkey)
2 cups shredded cheddar
4 hamburger buns
Roast chiles over a gas burner or on a baking sheet in the oven (400 degrees) until charred on all sides. Place chiles in a paper or plastic bag and seal. Let steam for 20 minutes then peel the skins off and chop into 1/2- to 1/4-inch pieces.
Soak raisins in hot water until plump, about 20 minutes. Drain and chop fine.
In a medium skillet on high, cook and stir flour until golden brown.
In a large pot or Dutch oven, heat olive oil on high. Add pork shoulder and brown on all sides. Add onion and garlic, cooking on medium high heat until softened. Add chiles, diced tomatoes, oregano, chicken stock and bring to a boil. Sprinkle browned flour into the stew and stir to combine. Reduce heat to simmer and cook for several hours. If stew gets too thick, add a little more water or broth. Salt to taste. When stew is done, prepare hamburger patties.
Make 4 patties. In a skillet with 2-3 tablespoons of oil, cook burgers to desired doneness. When burgers and stew are cooked, place half or both pieces of hamburger bun in a shallow bowl. Place burger on top. Sprinkle 1/2 cup cheddar cheese over top. Pour green chile stew over top of cheese and serve immediately.Repeat with remaining buns, burgers, cheese and chile.