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.
Servings: 6
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
Instructions
- 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.
- 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.
- Add the diced onion and minced garlic to the pot.
- Sauté until the onions turn translucent.
- This usually takes about 5 minutes.
- Sprinkle the flour over the mixture.
- Cook and stir to eliminate any raw flour taste.
- The mixture should look thick and somewhat paste-like.
- 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.