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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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.
