Pueblo Slopper Recipe

Recipe Courtesy of Move to Traveling

Colorado’s slopper is a hearty dish that reflects the state’s hardworking, casual, and community-centered culture. Originating in Pueblo, the slopper typically consists of a cheeseburger covered in green chile, onions, and sometimes beans, creating a messy but flavorful meal. Its generous portions and bold flavors represent Colorado’s love of comfort food and its strong Southwestern influence. Green chile, in particular, connects the dish to Pueblo’s agricultural traditions and local identity. The slopper is also commonly enjoyed in relaxed, family-friendly restaurants, showing how food brings people together. Overall, this unique dish represents Colorado’s creativity, regional pride, and welcoming spirit.

Ingredients

• 1/2 lb ground beef Formed into 2 patties

• 2 lbs pork green chili For the slopping. More can be used.

• 4-5 small vine tomatoes

• 4 slices onion For grilling with the beef.

• 2 garlic cloves For grilling with the beef.

• 1 small loaf of spelt bread

• 3 leaves of romain lettuce Chopped.

• 1 cup grated aged white cheddar

• 1 cup grated regular cheddar cheese

• 1/2 cup sliced black olives

• 1/2 cup chipotle sour cream

• 1/2 cup Mexican salsa

Method

1. Get things prepped by slicing your tomatoes and lettuce, and grate your two kinds of cheese.

2. Season and form your beef patties as you prefer. I added some sea salt, pepper, Worcestershire or organic soy sauces, and dried garlic.

3. Slice your bread for your hamburger buns and drizzle with olive oil.

4. Get your green chili heating up on the stove (this is another recipe for another time).

5. Then grill your beef patties (to your preference) along with the onion, garlic cloves, and bread. Make sure they're chargrilled on a hot open flame.

6. While the grill is going and the green chili is heating up, you can make some sides. I made some 'patatas bravas' (hand-cut potato wedges) in the air fryer.

7. Once you're done grilling, it's time to plate. I recommend a type of shallow bowl. I used small terracota dishes. First, add some of the green chili for the base, then a slice of the toasted bread, then a small handful of the cheese spread evenly, and then the meat centered on top. Now the most important part, pour on more green chili and then sprinkle with more cheese.

8. Garnish with the romaine lettuce, grilled onions, sliced black olives, sliced tomatoes, and a dollop of both sauces. Avocado is also great, although I wasn't able to get any for this recipe. If you like really hot and spicy, have your favorite hot sauce ready on the table, or make sure you make your green chili with some kick.