Santiago’s Pork Green Chili Recipe – Easy Kitchen Guide

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By Dr. Leah Alexander | Published on March 11, 2023 | Last Updated on November 18, 2023

Denver, Colorado’s signature cuisine is Santiago’s green chili. Santiago’s is a prominent Mexican restaurant that serves dishes like chili and tacos. The recipe of Santiago’s green chili is a superb illustration of Mexican cooking in Colorado.

The smoky, savory and spicy flavors merge together to create a unique chili that has been enjoyed for generations. It is made using diced pork, onions, garlic, jalapeños, cumin and other spices.

In this article, we’ve shared the copycat of santiago’s pork green chili recipe, the step by step process and the secrets to making it just as good as Santiago’s.

Santiago'S Pork Green Chili Recipe

What is Santiago’s pork green chili?

Santiago’s pork green chili is an authentic Mexican sauce made with green chilies, pork, and lard. It is a popular dish in Colorado and is served over grilled chicken, swordfish, and pork. Santiago’s is dedicated to expanding the market for this delicious chile sauce.

The recipe for Santiago’s green chili includes diced pork butt from the shoulder, neck, and upper leg of a pig combined with green chilies (either mild or hot, or a mix of both) and lard. The sauce can be served hot or cold over meats or other dishes.

Santiago’s Authentic Green Chile Sauce with Pork is gluten-free and contains no artificial ingredients or preservatives. It is a great way to add flavor to your favorite dishes without sacrificing taste!

What does it taste like?

Santiago’s Pork Green Chili has an intense flavor that is both smoky and savory. It has a slight heat that is balanced by the sweetness of the pork and vegetables. The spices used to create this chili are also very distinct, giving it a unique flavor that stands out from other chilis.

How did I first get introduced to Santiago’s pork green chili?

I first tried Santiago’s Pork Green Chili when I visited Denver, Colorado. It is a popular dish in Santiago’s. The flavor of the chili was unlike any other chili I had ever tried before and I instantly fell in love with it.

Then, I searched online to see if I could find a recipe for it. After some trial and error, I stumbled upon the copycat recipe for Santiago’s Pork Green Chili. I have been making it ever since!

How to make Santiago’s pork green chili?

Making Santiago’s Pork Green Chili is easy and you can make it in under an hour. Follow the steps below for an easy and delicious santiago’s pork green chili:

SantiagoS Pork Green Chili Recipe pin

Ingredients

  • 1/2 cup of lard plus an additional 1 tbsp of lard
  • 1 1/2 tbsp of ground dry mustard powder
  • 1 tsp of black pepper
  • 1 lb of diced pork diced in 1/4 or 1/2-inches
  • 1/4 tsp of dried sage
  • 1/4 tsp of ground cumin
  • 1 cup of flour
  • 4 pressed cloves of garlic
  • 1 cup of finely chopped onions
  • 6 oz of tomato paste
  • 1 tsp of dried oregano
  • 1 1/2 cups of canned jalapeños 12-oz can or jar
  • 1 1/2 cups of green chilies either mild or hot, or a mix of both
  • 14- oz can of diced tomatoes
  • 2 cups of water
  • 3 cans of chicken broth

Directions

Step 1:

Preheat a large skillet over medium-high heat and add in 1/2 cup of lard. When the lard begins to sizzle, add in the diced pork and sauté it until lightly browned on all sides, about 5 minutes.

Step 2:

Add garlic, onion, mustard powder, sage, pepper and cumin. Sauté for another 3-4 minutes or until the onions are softened and lightly browned.

Step 3:

Sprinkle the flour over the top of the mixture and stir for 2 minutes to create a roux. Then stir in the tomato paste and oregano until evenly combined before adding in the jalapeños, green chilies and diced tomatoes.

Step 4:

Add in the water and chicken broth and stir to combine. Bring the mixture to a boil, then reduce heat to low, cover the pot and simmer for 30 minutes.

Step 5:

Once cooked, season to taste with salt and pepper before serving over grilled meats or other dishes.

Tips

• If you prefer a spicier chili, add extra jalapeños or green chilies.

• If you want to make this recipe vegetarian friendly, use vegetable broth instead of chicken broth and replace the pork with diced vegetables such as mushrooms and bell peppers.

• For an added nutritional boost, try adding some black beans or corn to the chili.

• To thicken the chili, add a few tablespoons of cornstarch to the pot and stir until it’s fully combined.

Santiago'S Pork Green Chili Recipe

Santiago’S Pork Green Chili Recipe

Denver, Colorado’s signature cuisine is Santiago’s green chili. Santiago’s is a prominent Mexican restaurant that serves dishes like chili and tacos. The recipe of Santiago’s green chili is a superb illustration of Mexican cooking in Colorado.
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Author: Dr. Leah Alexander
Course: Condiment
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 242kcal

Equipment

  • Large pot or dutch oven
  • wooden spoon

Ingredients

  • 1/8 teaspoon of dried sage offering a subtle earthy and herbaceous note.
  • 1/2 teaspoon of black pepper adding a mild heat and enhancing the overall flavor.
  • 8 ounces of diced pork cut into 1/4 or 1/2-inch pieces, contributing tender and juicy chunks of meat to the chili.
  • 7- oz can of diced tomatoes providing juicy and flavorful tomato chunks.
  • 3/4 cup of green chilies either mild or hot, or a mix of both, contributing a distinct flavor and heat level to the chili.
  • 1 can of chicken broth adding depth and richness to the chili base.
  • 1/8 teaspoon of ground cumin providing a warm and aromatic flavor to the chili.
  • 1/2 cup of flour used for coating the pork and thickening the chili.
  • 2 cloves of garlic pressed, releasing a pungent and aromatic flavor.
  • 1/2 cup of finely chopped onions adding a sweet and savory taste to the chili.
  • 3 oz of tomato paste creating a rich and concentrated tomato flavor.
  • 1/2 teaspoon of dried oregano infusing a fragrant and herbal note to the chili.
  • 1/4 cup of lard providing a rich and savory base for the chili.
  • 3/4 tablespoon of ground dry mustard powder lending a tangy and slightly spicy taste to the chili.
  • 3/4 cup of canned jalapeños 6-oz can or jar, adding a spicy kick and a hint of tanginess.
  • 1 cup of water used to adjust the consistency and simmer the chili to perfection.
  • An additional 1 1/2 teaspoons of lard adding extra richness and flavor to the dish.

Instructions

  • Preheat a large skillet over medium-high heat and add in 1/2 cup of lard. When the lard begins to sizzle, add in the diced pork and sauté it until lightly browned on all sides, about 5 minutes.
  • Add garlic, onion, mustard powder, sage, pepper and cumin. Sauté for another 3-4 minutes or until the onions are softened and lightly browned.
  • Sprinkle the flour over the top of the mixture and stir for 2 minutes to create a roux. Then stir in the tomato paste and oregano until evenly combined before adding in the jalapeños, green chilies and diced tomatoes.
  • Add in the water and chicken broth and stir to combine. Bring the mixture to a boil, then reduce heat to low, cover the pot and simmer for 30 minutes.
  • Once cooked, season to taste with salt and pepper before serving over grilled meats or other dishes.

Notes

• If you prefer a spicier chili, add extra jalapeños or green chilies.
• If you want to make this recipe vegetarian friendly, use vegetable broth instead of chicken broth and replace the pork with diced vegetables such as mushrooms and bell peppers.
• For an added nutritional boost, try adding some black beans or corn to the chili.
• To thicken the chili, add a few tablespoons of cornstarch to the pot and stir until it’s fully combined.
Keyword: Santiago’S Pork Green Chili, Santiago’S Pork Green Chili Recipe

Nutrition Information

One serving (1/4 of the total recipe) contains approximately 250 calories, 11 g of fat, 30 g of carbohydrates and 14 g of protein.

What to serve with Santiago’s pork green chili?

Santiago’s pork green chili can be served with a variety of sides and toppings. Some popular options include:

• Tortilla chips or strips

• Shredded cheese

• Sour cream

• Sliced jalapeños

• Chopped tomatoes

• Chopped onions

• Cilantro leaves

How to store leftover Santiago’s pork green chili?

You can store leftover santiago’s pork green chili in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

Can pregnant women eat this?

Santiago’s pork green chili does not contain any raw ingredients and is cooked thoroughly, so it should be safe for pregnant women to consume. However, it is important to note that the recipe features canned jalapeños, which could potentially contain high levels of bacteria if they have not been properly handled or stored.

Therefore, it is best to err on the side of caution and consult with a doctor before consuming this dish while pregnant.

FAQs

Can I use fresh chilies instead of canned ones?

Yes, you can substitute fresh chilies for the canned ones in this recipe.

What type of pork is best to use?

For this recipe we recommend using pork shoulder or loin as they are both higher in fat content, giving the chili a more flavorful taste.

Is Santiago’s pork green chili gluten-free?

Yes, this recipe is naturally gluten-free.

Wrapping Up

Santiago’s pork green chili is a delicious and flavorful dish that’s sure to become a favorite in your home. Its unique combination of flavors makes it the perfect meal for any night of the week. This recipe is also easy to make, so you can enjoy it without spending hours in the kitchen.

Give this recipe a try today and enjoy the delicious flavors of Santiago’s pork green chili.

I really hope you found this recipe beneficial. Please let your loved ones and friends know about it. Please share your thoughts about this cuisine in a comment as well. Thanks for reading!

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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