Santiago’s Green Chili Recipe is a favorite in many homes. It’s known for its rich, spicy taste. This dish is great for people who like a little heat and lots of flavor.
Made with fresh green chilies, tender pork, and tasty spices, Santiago’s green chili recipe is a delicious meal you can enjoy anytime. You can serve it over burritos, tacos, or in a bowl with warm tortillas.
This green chili will make your taste buds happy and leave you wanting more. Making Santiago’s green chili is easy and fun.
You just need to simmer the ingredients together until they taste perfect. The result is a yummy dish that makes your kitchen smell amazing.
Whether you’re cooking for your family or friends, this chili will be a hit. Let’s see how to make this tasty dish that will become a favorite in your home.
When I First Tried Santiago’s Green Chili Recipe
I first tried Santiago‘s Green Chili Recipe at a local food festival. The bold flavors and perfect balance of heat and spices were amazing.
Since then, it has become a favorite recipe in my kitchen, bringing warmth and joy to every meal.
Recipe Details:
- Preparation Time: 20 minutes
- Cooking Time: 1.5
- Total Time: 2
- Servings: 8
- Calories: About 250 calories per serving
- Course: Main Course
- Cuisine: Mexican
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Mixing bowls
Ingredients For Santiago’s Green Chili Recipe
- 2 pounds pork shoulder, cut into small pieces
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup roasted green chilies, chopped
- 2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
How To Make Santiago’s Green Chili Recipe
Step by Step Instructions:
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the pork pieces and cook until browned on all sides.
- Remove the pork from the pot and set aside.
- In the same pot, add the diced onion and cook until translucent.
- Add the minced garlic and cook for another minute.
- Return the pork to the pot and add the chopped green chilies, chicken broth, diced tomatoes, ground cumin, and dried oregano.
- Stir well and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the pork is tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Recipe Tips
- Roast your own chilies for a fresher flavor.
- Adjust the heat by adding more or fewer green chilies to suit your taste.
- Use a slow cooker if you prefer a hands-off approach; cook on low for 6-8 hours.
- Thicken the chili by simmering uncovered for the last 30 minutes if it’s too thin.
- Serve with warm tortillas or over rice for a complete meal.
What Can You Serve with Santiago’s Green Chili Recipe?
- Joanna Gaines Pancakes: These fluffy pancakes are a delightful side, adding a sweet contrast to the spicy chili.
- Cornbread: A classic pairing with chili, cornbread provides a comforting and slightly sweet balance.
- Mexican Rice: A flavorful side that complements the green chili and enhances the overall meal.
Conclusion
Santiago’s green chili recipe is a fantastic addition to your meal rotation. Its rich, spicy flavors and easy preparation make it a go-to dish for any occasion. Enjoy this delicious chili with friends and family for a memorable meal.
More Amazing Recipes
Santiago’s Green Chili Recipe
Equipment
- Large pot or Dutch oven
- Cutting Board
- Knife
- Wooden Spoon
- Measuring cups and spoons
- Ladle
- Mixing Bowls
Ingredients
- 2 pounds pork shoulder cut into small pieces
- 2 tablespoons vegetable oil
- 1 large onion diced
- 4 cloves garlic minced
- 1 cup roasted green chilies chopped
- 2 cups chicken broth
- 1 can 14.5 ounces diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the pork pieces and cook until browned on all sides.
- Remove the pork from the pot and set aside.
- In the same pot, add the diced onion and cook until translucent.
- Add the minced garlic and cook for another minute.
- Return the pork to the pot and add the chopped green chilies, chicken broth, diced tomatoes, ground cumin, and dried oregano.
- Stir well and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the pork is tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- Roast your own chilies for a fresher flavor.
- Adjust the heat by adding more or fewer green chilies to suit your taste.
- Use a slow cooker if you prefer a hands-off approach; cook on low for 6-8 hours.
- Thicken the chili by simmering uncovered for the last 30 minutes if it’s too thin.
- Serve with warm tortillas or over rice for a complete meal.