Green chile is what makes Pueblo’s slopper unique. Pouring traditional red chili con carne over an open-faced hamburger and bun dates back at least as far as the 1920s when “Ptomaine” Tommy DeForrest introduced his Los Angeles customers to the dish that eventually became the “chili size” because they always demanded he use the bigger of two ladles to dish it out."Red or green?" may be the unofficial state question of New Mexico, but Puebloans have long answered with the latter. A visiting friend from the Four Corners was once unpleasantly surprised to learn that the Pantry Cafe, for example, served breakfast burritos with green chile only.
April 13, 2010
Pueblo's Green-Chile "Slopper" Rivalry
The Travel Channel's "Food Wars" crew came to Pueblo to film the green-chile "slopper" rivalry between Coors Tavern (no connection to the brewery up in Golden) and the Sunset Inn, its rival, which touts its own green-chile recipe.