Hello guys, and welcome. This Pueblo Slopper is a recipe close to my heart. I’m posting it today in honor of the Broncos (hoping they make it through the playoffs and on to a 2026 Super Bowl win), but secretly, I’m just homesick for Colorado.
Pueblo Slopper
Of course, anyone who knows me knows I can be a little opportunistic when it comes to any game day get-together. See, I’m all about the food, and the game, I’m afraid, is usually an excuse. Sorry, not Sorry!
History of the Pueblo Slopper:
The Pueblo Slopper isn’t technically a “Denver” food, but IS a Colorado classic. Pueblo is about 114 miles south of Denver, along the loneliest road: I-25 runs border to border along the Colorado Front Range.
There’s no corner of Colorado where you can’t find green chili; the Green Chili Slopper is unique (or was until it became so popular) to Pueblo. According to Google, it likely originated at Gray’s Coors Tavern or the Star Bar.
Map showing I-25 and the Front Range.
About the Pueblo Slopper:
The sandwich is aptly named! It’s big and sloppy! It’s built on a bun, a burger added, and the whole works drenched in GC. But wait, there’s more!
A little or a lot of cheese, all melty, tops it off, and then a few chopped onions add the finishing touch. This isn’t just a burger, it’s a meal. Serve with a knife and fork.
Pueblo Slopper
The Green Chili:
Make the Green Chili earlier in the week; my recipes are linked below, but if you have another favorite, feel free. It’s not worthwhile to make just enough Green Chili for the sandwiches, so make a pot of it.
If you love Green Chili as much as I do, you’ll be in heaven anytime you have a pot of GC. We usually eat it the first day as a plate, GC, and maybe some refries, and of course, soft tortillas. And I always make my Green Chili Breakfast Burritos.
Just make sure to save enough for the Sloppers! You’ll need a good ladle or two for each sandwich. Count on a cup to a cup and a half of Green Chili per sandwich.
Pueblo Slopper
The Rest of the Players for the Pueblo Slopper:
Burger: Make your favorite burgers; I use 80/20, simply season with salt and pepper, and griddle or use my cast iron, aiming for a bit of a crust on the burger. Make them thinner or thicker, with less or more beef…again, you do you. I go for a half-inch thick, and always make the patties 1/2″ larger than the bun.
Buns: Use a sturdy, cheap grocery store bun, nothing premium, keeping in the spirit of the Slopper. Coz there’s nothing like respecting a hometown favorite. Some Sloppers have a top bun, some don’t, so you do you.
Cheese: A slice or shredded, your preference. A slice of American melts into the hot GC, but a shredded Mexican blend is fine, too.
Onion: A sprinkle of white onion tops the Slopper, adding a bit of crunch and contrast to a dish that’s otherwise soft and, well, sloppy.
Colorado Pork Green Chili
Make the Green Chili Ahead:
While the sloppers need to be made and served immediately, make the Green Chili ahead. Use either of these recipes or your own favorite.
- True to what you will find along the Front Range is my Colorado Pork Green Chili, a classic rendition.
- Denver Green Chili is my personal favorite, and shown in the photos. It is fiery, with no tomatoes.
Denver Green Chili smothering a burrito
Serve Pueblo Sloppers With:
- Go classic with refried beans and/or add fries. Toss the fries down on the plate before topping with green chili.
- Sloppers are best served on a small platter or plate with a good slope or a rim to keep all the goodness contained.
Leftover Pueblo Sloppers:
Leftover green chili sloppers aren’t the same; instead, store the individual components.
Store Green Chili in the fridge; cover after it’s cool and keep it three to five days. Reheat in the microwave, lightly covered, or reheat larger amounts stovetop. Either way, stir now and then.
Tightly wrap burgers in foil and, for best quality, refrigerate for up to four days. Reheat in a 350°F oven: slightly loosen the foil and bake for 7 to 10 minutes, turning halfway through. Burgers may be reheated in the microwave, but it’s not optimal. Use the defrost setting in minute increments until heated.
Not a Broncos Fan?
Still in the playoffs (January 2026) are the New England Patriots, the LA Rams, and the Seattle Seahawks.
You can’t go wrong with Boston Sausage and Pepper Grinders if you’re rooting for the Patriots. For LA Rams fans, consider Birria Tacos – or opt for my Instant Pot version. I have a little something up my sleeve if you’re a Seahawks fan, coming soon.
Instant Pot Birria Quesabirria Tacos
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Ground Beef:
- Ground Beef is on sale often and freezes well. Don’t pay full price; instead, stock up at rock bottom and freeze in amounts that make sense for your family. (Most recipes call for one pound; some can get by with a little less.)
- Prices are usually lowest during the summer, with some of the best prices before any Summer Holidays.
- Whatever the time of year, each percentage of ground beef drops to a low about once a quarter; being versatile gives more options for saving. Generally, the higher the % of fat, the lower the cost, but more waste in fat.
- Ground beef is usually cheaper in larger family packs and even cheaper in the “chubs.”
- Discount stores have great sales, and your buyers’ club is worth checking.
Grocery Cheese:
- Grocery Store Cheese is a great item to pick up at rock bottom and keep on hand.
- Brand-name American cheese is typically pricier than other basic cheese slices, but store brands are often noted for not melting as well.
Game day or not, any time is a great time for a Pueblo Slopper! I hope you’ll enjoy these as much as we do!
Mollie
Pueblo Slopper
Pueblo Slopper
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Total Time: 3 1/2 hours
- Yield: 4 servings 1x
- Category: Sandwiches
- Cuisine: Mexican or Southwestern
Ingredients
- 4 to 6 cups of Green Chili (see recipes or use your own)
- 1 to 1 1/2 pounds ground beef
- salt and pepper to taste
- 4 hamburger buns
- 4 slices American cheese or 1 cup shredded Mexican blend
- 1/2 white onion, diced
Instructions
For the Burgers:
Lightly shape ground beef into 4 patties. Suggestion: make patties about 1/2 inch thick and about 1/2″ larger than the diameter of the bun. Spinkle each side with salt and pepper.
Sprinkle a light layer of salt in bottom of heavy skillet or griddle, place over high heat, and when the salt just begins to brown, add the burgers. Cook, until well browned on one side and until the color reaches halfway up the burger.
Turn and sear the other side. When seared, turn down the heat, and cook about a minute longer for rare, adjusting the time for a more well-done burger.
In the meantime, heat the green chili and prepare the cheese and onion; have any sides ready.
When burgers are finished, for each serving, place the bottom bun on the plate. Top with the burger. Add the top bun if using. Add cheese if using slices,, then hot green chili. If using shredded cheese, add the hot green chili and then top with the cheese. Sprinkle with onion and serve.
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