Santiago’s Green Chili Recipe

That smoky heat with chunks of tender pork in green chili sauce? This one tastes just like Santiago’s (it’s the real deal)!

The key to getting it right is fire-roasting the green chiles, even if you do it right on a gas burner.

I throw in a touch of oregano and garlic powder—both bring just enough extra to round it out.

A good rule: once the pork starts to shred on its own, it’s ready!

Thickening with a bit of masa harina gives it that signature consistency without changing the flavor.

This recipe hits that balance where it brings the heat, but still lets the smoky chile taste come through!

How to Make Santiago’s Green Chili

Ingredients

• 3 Pork Shoulder Steaks
• 3 cups Green Chilies (chopped)
• 3 tbsp Vegetable Oil
• 2 tbsp Flour
• 1 Onion (diced)
• 3 Garlic Cloves (minced)
• 2 cups Chicken Broth
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tbsp Cumin

Step-by-Step Instructions

Step 1:

Dice your pork shoulder steaks into bite-sized pieces.

It’s easier to handle when they’re chilled a bit, so a brief stint in the freezer can help.

Step 2:

Heat vegetable oil in a large pot over medium heat.

Add the diced pork and brown it well.

This will add amazing flavor to the base of your chili.

Step 3:

Add the diced onion and minced garlic to the pot.

Sauté until the onions turn translucent.

This usually takes about 5 minutes.

Step 4:

Sprinkle the flour over the mixture.

Cook and stir to eliminate any raw flour taste.

The mixture should look thick and somewhat paste-like.

Step 5:

Pour in the chicken broth gradually, stirring continuously.

Add chopped green chilies, salt, pepper, and cumin.

Simmer for about an hour until the pork is tender.

Tips and Tricks for Making This Recipe

A Spicier Kick

Prefer a spicier kick?

You can increase the number of green chilies, or add a pinch of cayenne pepper if you’re so inclined!

Taming the Heat

To tone down the heat if needed, use fewer green chilies and a small amount of sugar.

It helps balance the flavors and soften the spice.

Fresh is Best

Try to use fresh green chilies if possible!

Their flavor is much bolder and they contribute a lovely color to the chili.

Pork is Key

High-quality pork shoulder is a must!

It yields the best flavor and remains tender after slow cooking.

Make It Ahead

This chili is great for meal prep!

It tastes even better the day after as the flavors meld together perfectly.

What to Serve with Santiago’s Green Chili Recipe

Rice

One of the most traditional pairings for Santiago’s Green Chili is rice.

It’s perfect for soaking up all that delicious sauce the chili has to offer.

You can choose between white rice or even cilantro lime rice for an added burst of flavor.

Refried Beans

You can never go wrong with refried beans on the side.

It’s a fantastic way to add richness and a creamy texture.

If you want to mix things up, try serving pinto beans or black beans instead.

Cornbread

Cornbread is definitely a nice side dish to enjoy with your green chili.

It’s perfect for balancing out the spice with a little sweetness.

Serve warm straight from the oven for maximum enjoyment with every chili spoonful.

Shredded Cabbage

For a touch of crunch and a bit of freshness, consider serving shredded cabbage on the side.

It’s not the most common side dish, but it adds a unique texture and complements the chili’s flavors.

A sprinkle of lime juice on top can make it even more refreshing.

Avocado Slices

Adding a few slices of avocado can bring a lil’ creaminess to your meal.

They balance out the heat and add a touch of healthy fats.

If you love guacamole, you might even want to mix it up with some chopped tomatoes and onions.

Roasted Sweet Potatoes

For something slightly unusual but incredibly tasty, try roasted sweet potatoes.

Their natural sweetness contrasts beautifully with the chili’s spice.

Roasting them until they are golden brown will ensure they have a delicious caramelized flavor.

Variations and Substitutions

Vegetarian Alternatives

You can easily make this recipe vegetarian by swapping out the pork for a mix of your favorite beans.

Consider using black beans or pinto beans, which hold up well in the rich, flavorful broth.

These ingredients will add protein and keep the dish hearty.

Chicken Substitution

If you’re not a fan of pork, try using chicken thighs instead!

They absorb the flavors beautifully and offer a slightly different texture.

Just remember, it’s important to cube them before adding to the pot.

Spice Level Adjustments

Feel free to tweak the heat by adjusting the type and amount of jalapeños you include.

If you want a milder taste, omit some of the seeds from the jalapeños.

For those who love a spicy kick, extra jalapeños or a touch of chili powder could be just what you’re looking for!

How to Store Leftover Santiago’s Green Chili Recipe

It’s crucial to store leftover green chili properly to maintain its freshness and flavor!

Container Storage

After cooking the chili, transfer it into an airtight container once it has cooled to room temperature.

This simple step helps keep unwanted odors from invading your delicious creation while ensuring it’s safe for future meals.

Refrigeration

To refrigerate, place the container in your fridge, and you can safely enjoy it within 4 to 5 days.

This time frame gives you plenty of options for using up every tasty bite without any worry of spoilage.

Freezing

If you decide to store your green chili even longer, consider freezing it instead.

Pour the cooled chili into a freezer-safe container, leaving a bit of space for expansion.

Frozen chili stays good for up to 3 months, making it a fantastic choice for quick meals on busy days.

Common Mistakes to Avoid

Overcrowding the Pan

When you’re cooking the pork, make sure to give it some space.

Overcrowding can cause the meat to steam rather than sear, affecting the texture.

You might need to cook in batches to get that perfect sear!

Skipping the Roasted Chiles

Using roasted chiles is critical in achieving that authentic Santiago’s flavor.

Skipping this step can make the dish less aromatic and lack that signature taste.

Try to get your hands on some mild roasted Hatch green chiles if you can.

Ignoring the Spice Balance

The spiciness level is entirely up to you, but it’s easy to go overboard!

Start with less spice and add more if needed.

This way, you can cater to everyone’s taste at the table and result in a dish everyone enjoys.