Santiago’s Green Chili is a tasty dish with pork and green chilies.
I really like Santiago’s Green Chili, especially when I make it with pork. Sometimes I try it with beef, but I always come back to the pork version because it’s my favorite. My husband loves it too! Today, I’ll show you how to make Santiago’s Green Chili using pork.
It’s a tasty dish with pork, green chilies, and yummy spices. It’s perfect for warming up on chilly days. You can eat it as a main dish with rice or tortillas, or you can put it on top of burritos or nachos.
Making Santiago’s Green Chili is easy. You just need a few ingredients and a little bit of time. Let’s get started and make some delicious chili!
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound pork shoulder, diced
- 2 cups roasted and peeled green chilies, chopped
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
Step1:
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
Step2:
Add the diced pork shoulder to the pot and cook until browned on all sides, about 8-10 minutes.
Step3:
Stir in the chopped green chilies and cook for another 2-3 minutes.
Step4:
Pour in the chicken broth and stir to combine. Add the ground cumin, dried oregano, salt, and pepper to taste. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
Step4:
If you prefer a thicker consistency, you can mix 2 tablespoons of all-purpose flour with a little water to form a slurry. Stir the slurry into the chili and let it cook for an additional 5 minutes to thicken.
Step5:
Taste and adjust the seasoning if necessary. Serve hot as a topping for burritos, or enchiladas, or simply enjoy it with some warm tortillas.
Use roasted green chilies: Roasting the green chilies adds depth of flavor and enhances their natural sweetness. You can roast them over an open flame or broil them in the oven until charred, then peel off the skins before chopping.
Let it simmer: Allow the chili to simmer for at least 15-20 minutes after adding the broth and seasonings. This gives the flavors time to meld together and develop a rich and complex taste. If you have the time, you can even let it simmer for longer to intensify the flavors even further.
I love having Santiago’s Green Chili with tortilla chips. It’s easy: just dip the chips into the chili and enjoy! The crunchy chips and tasty chili go together really well. Here are other serving suggestions for your Green Chili with pork:
Serve it over rice: Spoon the green chili over cooked white or brown rice for a hearty and satisfying meal.
Top with cheese and sour cream: Garnish each serving with shredded cheese and a dollop of sour cream for added creaminess and flavor.
Use it as a filling for burritos: Roll the green chili with pork into warm flour tortillas along with some rice, beans, and cheese for delicious and filling burritos.
Enjoy with tortilla chips: Serve the green chili as a dip with crispy tortilla chips for a tasty appetizer or snack.
Pair with warm cornbread: Serve the green chili alongside slices of warm cornbread for a comforting and satisfying meal.
Add it to baked potatoes: Spoon the green chili over baked potatoes and top with your favorite toppings like cheese, sour cream, and green onions for a delicious twist on a classic dish.
Beef Variation: Substitute diced beef for the meat in the recipe. Brown the beef before adding it to the pot, and cook until tender for a hearty beef version of the green chili.
Vegetarian Variation: Omit the meat and add extra vegetables like bell peppers, corn, and beans for a flavorful vegetarian option. Use vegetable broth instead of chicken broth for added flavor.
Spicy Variation: Add chopped jalapeños or a dash of hot sauce to the chili for an extra kick of heat. Adjust the amount to suit your taste preferences.
Creamy Variation: Stir in a dollop of sour cream or heavy cream towards the end of cooking to create a creamy texture. This adds richness and depth to the chili.
Seafood Variation: Incorporate seafood such as shrimp, crab, or fish into the chili for a delicious seafood twist. Add the seafood towards the end of cooking and simmer gently until cooked through.
These variations offer a variety of options to customize Santiago’s Green Chili to suit different tastes and dietary preferences.
To store Santiago’s Green Chili, let it cool before transferring it to an airtight container or freezer bag. You can refrigerate it for a few days or freeze it for longer storage, up to 3 months. Label and date the container for easy reference, and remember to reheat the chili thoroughly before serving. This ensures that it stays fresh and tasty for future meals whenever you’re ready to enjoy it again.
Santiago’s Green Chili is a tasty dish that you can make in many ways. Whether you prefer it with pork, beef, or even without meat, there’s a version for everyone. It’s easy to store too, so you can enjoy it whenever you want. So go ahead, make a big batch, and savor the flavors of Southwestern cuisine!
How spicy is Santiago’s Green Chili?
- The spiciness of the chili can vary depending on factors like the type of green chilies used and the amount of seasoning added. It’s typically mild to medium in heat, but you can adjust the spice level to your preference by adding more or fewer chilies or spicy ingredients.
Is Santiago’s Green Chili gluten-free?
- Yes, Santiago’s Green Chili is typically gluten-free as long as you use gluten-free ingredients such as cornstarch instead of flour for thickening, and ensure that any store-bought ingredients are certified gluten-free.
What can I serve with Santiago’s Green Chili?
- Santiago’s Green Chili can be served in various ways, such as over rice, with tortilla chips, as a filling for burritos or tacos, or alongside warm cornbread. It pairs well with toppings like shredded cheese, sour cream, and fresh cilantro.
Can I freeze Santiago’s Green Chili?
- Yes, Santiago’s Green Chili can be frozen for future use. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Santiago’s Green Chili Recipe
Recipe by Wasian CookeryCourse: MainCuisine: Southwestern, Mexican-inspiredDifficulty: Easy
Servings
4
servings
Prep time
15
minutes
Cooking time
30
minutes
Total time
45
minutes
Santiago’s Green Chili is a tasty dish with pork and green chilies.
Ingredients
2 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound pork shoulder, diced
2 cups roasted and peeled green chilies, chopped
2 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
Directions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the diced pork shoulder to the pot and cook until browned on all sides, about 8-10 minutes.
- Stir in the chopped green chilies and cook for another 2-3 minutes.
- Pour in the chicken broth and stir to combine. Add the ground cumin, dried oregano, salt, and pepper to taste. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
- If you prefer a thicker consistency, you can mix 2 tablespoons of all-purpose flour with a little water to form a slurry. Stir the slurry into the chili and let it cook for an additional 5 minutes to thicken.
- Taste and adjust the seasoning if necessary. Serve hot as a topping for burritos, or enchiladas, or simply enjoy it with some warm tortillas.
