Time: 2 hours
Since I have not been to Pueblo, Colorado where this delicious pub food originates AND not ever having one, I think this may be one of our favorite Friday night pub and beer nights at home! I think we were all surprised how much, we absolutely loved this dish and you can really add toppings to make it your own! I’ve paired it with John Denver who was poet laureate in Colorado and the song that the state of Colorado adopted as their own!
Music Selection: John Denver – Rocky Mountain High
8 brioche or large burger buns
8 hamburger patties
1 cup finely chopped fresh cilantro
1 cup finely chopped red onion
1 cup grated sharp cheddar cheese
1 cup grated Monterey jack cheese
Avocado sliced or diced
2 lbs pork shoulder cubed in 1 inch pieces
1 lb ground pork
1 onion, finely diced
4 poblano peppers
2 serrano peppers
1 – 10 oz can diced tomatoes with jalapenos (rotel)
1 – 10 oz can tomato sauce
2 tsp cumin
1 tsp cayenne
1 tsp smoked paprika
4 cloves garlic, minced
In an instant pot, on saute function, fry the onions and garlic in some olive oil. Saute until soft.
Add the pork cubes and cook. As it is partially cooked, add in the ground pork and cook. Let simmer until most of the moisture is gone.
On the BBQ at 350 degrees (or in an oven), roast the poblano and serrano peppers until they are charred. Let cool. Then skin, seed and chop in tiny pieces. Set aside.
In the instant pot, add the cumin, cayenne, paprika, salt/pepper. Mix well. Add the rotel, tomato sauce and chopped up peppers.
Turn on the instant pot to “high” for 30 minutes. Release. Simmer until a consistency you like for chili. Use a potato masher to mash up the meat so it is all small chunks.
On the BBQ, toast the buns and cook the burgers until done.
To plate, put a hamburger patty between the buns (some places keep it as an open face) and place in shallow pasta bowls or bowls. Top with chili, then some grated Monterey and cheddar cheese. Add red onion, avocado and cilantro. If you are super hungry, you can add some chili and cheese in the buns and on top of the buns!
Enjoy with a fork and knife!