Food
Sacks of Pueblo Green Chile on Display at DiSanti Farms, June 2020 by Caleb González (English)
T
here is a saying among some of the youngsters of my hometown of Pueblo, Colorado that the city itself is an abyss. That once a person grows up there, it is nearly impossible to leave, even when they do leave. As a teenager, my friends and I spoke of this truth almost as an absolute. As if the city had us bound to the land and we were unable to leave. I know this might be odd to say but I wonder if the city’s abyss is, in part at least, because of its roasted green chile. Everyone is hooked on it all year around. In many ways, Pueblo chile is grounding. It brings people back to a sense of community even in extraordinary and uncertain times. The southwest crop is distinguishable because it is locally grown, and it can be an additive ingredient to a variety of meals. The New Mexico equivalent is the Hatch Chile (some have been known to engage heated arguments over which crop is better). In Southern Colorado, green chile 8
Photo Source: Bristol Farms
