Santiago's Green Chili Recipe
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.
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.