The slopper is a sandwich invented in Pueblo, Colorado, likely in the 1970s. A cheeseburger served smothered in chili sauce, the dish celebrates locally iconic green chili peppers and is typically eaten with a fork and knife. There are several establishments that claim to have invented the slopper. One claim, from Gray's Coors Tavern, puts the slopper on its menu as early as the 1950s. There are several possible inventors with ties to that establishment. Today, sloppers can be found at restaurants and taverns in the Pueblo and Colorado Springs area.
Recipe Servings: 8
Prep Time
20 minutes
Cook Time
2 hours
Total Time
2 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Green Chili:
- Vegetable oil, as needed for cooking
- 2 lbs pork shoulder, cut into cubes
- 4 garlic cloves, crushed
- 1 medium onion, diced
- ⅓ cup all-purpose flour, plus more if necessary
- 1 cup water
- 3 cups chicken broth, plus more if necessary
- 1 can (12 oz) tomatoes and chilies
- 12 large roasted green chilies, such as hatch or poblanos, skin removed
- 2 serrano chilies, diced
- 2 tsp cumin
- 2 tsp fresh cilantro, chopped
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp ground white pepper
Burgers:
- 2 lbs 80/20 ground beef
- 2 tsp cayenne pepper
- Salt, to taste
- Ground black pepper, to taste
- 8 burger buns
- Shredded monterey jack, as needed for serving
- Shredded cheddar, as needed for serving
- Red onion, chopped as needed for serving
Directions
- Place the vegetable oil and pork in a heavy-bottomed pot or Dutch oven and cook over medium heat until the meat is browned on the outside and a little pink on the interior.
- Add the garlic and onion and cook until softened.
- Add the flour and stir until browned.
- Pour in the chicken broth and stir to combine.
- Add the tomatoes and chilies, roasted green chilies, Serrano chilies, cumin, cilantro, cayenne, salt, black pepper, and white pepper.
- Bring to a boil, reduce heat to low, and simmer, uncovered, stirring constantly, for 2–3 hours. Add water or flour as needed for mixture to reach desired thickness.
- Place the beef on a work surface and season it with cayenne, salt, and pepper.
- Divide the meat into eight equal portions and shape each into a round, flat patty.
- Heat a grill or grill pan to medium-high heat. Grill the burgers to desired doneness.
- Split the buns and grill, interior-side down, until grill marks show.
- Place the bottom bun in a bowl, top it with a patty followed by the cheeses and green chili.
- Add the top bun followed by additional green chili, cheeses, and onion.
- Serve with a knife and fork.
For Green Chili:
For Burgers (make when chili is almost done simmering):
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