Pueblo Slopper

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Quick Bite

An iconic Colorado comfort food from Pueblo consisting of an open-faced cheeseburger smothered in spicy, pork-style green chili. It is typically served in a paper boat, 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 is a point of local pride, celebrated in cook-offs, restaurant rivalries, and regional food tourism.

Fun Facts

• The name “slopper” comes from the way everything is slopped over the top of the burger.
• If you are not reaching for a fork and a stack of napkins, you are doing it wrong.
• Melted cheese, usually American or cheddar, is considered essential.
• Gray’s Coors Tavern and Sunset Inn both claim a connection to the slopper’s origin.
• Ask around Pueblo and you will get 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

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Pueblo Slopper Servings: 4 Prep: 15 minutes Cook: 30 minutes Difficulty: Easy Style: Pueblo Green Chili Comfort Food

Ingredients

For the burgers

• 1 lb ground beef, 80/20 for best flavor
• Salt and pepper
• 4 hamburger buns, split
• 4 slices American or cheddar cheese

For the green chili

• 2 tbsp oil or bacon grease
• ½ onion, diced
• 2 cloves garlic, minced
• 2 tbsp flour
• 2 cups roasted green chiles, peeled and chopped, Hatch or Pueblo chiles if available
• 2 cups chicken or beef broth
• ½ tsp cumin
• Salt, to taste

Optional toppings

• Raw onions
• Extra shredded cheese

Instructions

1. Make the green chili: Heat the oil or bacon grease 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.
7. Cook the burgers: Form ground beef into 4 patties and season with salt and pepper.
8. Cook on a grill or skillet until desired doneness.
9. Place a slice of cheese on each patty at the last minute to melt.
10. Toast the buns: Lightly toast the bottom halves of the buns.
11. For a traditional slopper, the top buns are not used.
12. Assemble the slopper: Place each burger patty on a bottom bun, open-faced.
13. Ladle a generous amount of green chili over the top. Do not be shy.
14. Add raw onions and extra shredded cheese if desired.
15. Serve immediately with a fork and knife. This is not a sandwich you pick up.

Serving note: The Pueblo Slopper is meant to be messy and smothered. Serve it open-faced in a paper boat or shallow bowl with plenty of green chili.

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