Quick Bite

An iconic Colorado comfort food, originating in Pueblo, consisting of an open-faced cheeseburger smothered in spicy, pork-based green chili. Typically served in a paper boat, it is topped with raw onions and shredded cheese and eaten with a fork and knife.

History

The Pueblo Slopper traces its roots to the working-class food culture of Pueblo in the mid-20th century, when hearty, affordable meals were a staple for steel mill workers and local families.

The dish is widely believed to have originated sometime in the 1950s–1970s, with two longtime Pueblo establishments most often credited: Gray's Coors Tavern and Sunset Inn. Like many regional classics, its exact origin is debated, but both restaurants helped popularize the concept of an open-faced cheeseburger smothered in green chili.

The defining ingredient, Pueblo green chiles, comes from the surrounding Arkansas River Valley and has deep agricultural roots in the region, influenced by Hispanic and Southwestern cooking traditions. Locals had long been using green chili as a sauce for everything from burritos to fries, so pouring it over a burger was a natural evolution.

By the late 20th century, the “slopper” had become a signature dish of Pueblo, known for its no-frills, stick-to-your-ribs appeal. Today, it’s not just a menu item, it’s a point of local pride, celebrated in cook-offs, restaurant rivalries, and even regional food tourism.

Fun Facts

The name “slopper” comes from the fact that everything is slopped over the top of the burger, especially the green chili. If you’re not reaching for a fork (and a stack of napkins), you’re doing it wrong.
While toppings can vary, melted cheese (usually American or cheddar) is considered essential. It blends with the green chili to create that signature rich, saucy layer.
Two local legends, Gray's Coors Tavern and Sunset Inn, both claim to have invented the slopper. Ask around town and you’ll get very passionate opinions about which one is the “original.”

Where to Try

Gray’s Coors Tavern - Pueblo, Colorado

Sunset Inn - Pueblo, Colorado

Cactus Flower Mexican Restaurant - Pueblo, Colorado

Recipe

Ingredients

(Serves 4)

For the burgers:

1 lb ground beef (80/20 for best flavor)
Salt & pepper
4 hamburger buns (split)
4 slices American or cheddar cheese

For the green chili:

2 tbsp oil or bacon grease
1/2 onion, diced
2 cloves garlic, minced
2 tbsp flour
2 cups roasted green chiles (peeled, chopped, Hatch or Pueblo chiles if you can find them)
2 cups chicken or beef broth
1/2 tsp cumin
Salt to taste

Preparation & Cooking Instructions

Make the green chili
1. Heat the oil in a skillet over medium heat.
2. Sauté the onion until soft, then add garlic.
3. Stir in flour and cook for 1–2 minutes (this thickens the chili).
4. Add chopped green chiles and broth, stirring well.
5. Season with cumin and salt.
6. Simmer for 15–20 minutes until thick and stew-like. Keep warm.
Cook the burgers
1. Form ground beef into 4 patties and season with salt and pepper.
2. Cook on a grill or skillet until desired doneness.
3. Place a slice of cheese on each patty at the last minute to melt.
Toast the buns
1. Lightly toast the bottom halves of the buns (top buns aren’t used for a traditional slopper).
Assemble the slopper
1. Place each burger patty on a bottom bun (open-faced).
2. Ladle a generous amount of green chili over the top—don’t be shy.
3. Add extra cheese if you want it extra rich.
Serve immediately with a fork and knife. This is not a sandwich you pick up!

Pueblo Slopper