Santiago’s Green Chili Recipe

This Santiago’s Green Chili Recipe will warm you up inside no matter what the season!

This veggie-filled stew is filled with traditional Mexican ingredients and is guaranteed to become your new favorite.

If you’ve never been to Santiago’s before, this popular restaurant serves up Mexican fare like chili and tacos. Their classic green chili recipe is straight from the mother of founder Carmen Morales!

Santiago’s warms the heart of Colorado residents and also ships their chili to stores across the country. What makes their chili so coveted is the blend of sweet and spicy flavors and authentic Mexican spices!

Enjoy this chili on its own, or in Mexican foods such as tacos and breakfast burritos. It also makes a delicious sauce for eggs and chicken!

Easy Tips for the Best Santiago’s Green Chili

• Roast your green chili peppers before adding them to the dish. This will give the peppers a more robust depth of flavor.


• Add more jalapeños if you like it spicy! The green chilis tend to add more flavor, whereas the jalapeños add more heat.


• Let this green chili marinate for a minimum of two hours before serving. This will help the vegetables and meat tenderize and develop the flavors even more.

All About The Santiago’s Green Chili Ingredients

Tomato

Tomatoes are used in countless ways in dishes all around the world. They provide a source of umami, making them perfect in savory dishes although they are a fruit!

Most of the world’s tomato crops are used in processed products like canned tomatoes and sauces.

This recipe uses diced tomatoes for tanginess and moisture. Tomato paste is also used to help thicken the chili and provide that subtle hint of sweetness.

Green Chiles

Green chilies (also known as green chile) are a staple in Mexican cuisine. Green chili varieties include poblano, pasilla, and Anaheim chilis.

Green chili helps add flavor to a dish, and also provides a hint of heat. You can purchase green chilies fresh, or pickled and jarred.

Jalapeño Pepper

Jalapeno peppers are one of the most popular peppers—and it’s easy to see why! They have a versatile, bright yet mild flavor that works in a multitude of dishes.

Jalapenos have a slightly grassy taste, similar to green bell peppers. They provide a fresh flavor with a hint of heat that isn’t too imposing.

Cumin

Mexican foods wouldn’t have that warm earthy flavor if it weren’t for cumin! Cumin adds richness and depth to any dish, especially salsas and chilis.

What is unique about cumin is the hint of citrus flavor it provides. It’s also full of antioxidants that help keep blood cells healthy!

Pork

Santiago’s green chili includes pork butt in the recipe. This cut of meat comes from the shoulder, neck, and upper leg of a pig.

Pork butt is a tougher cut of meat, so it tastes best when slow cooked. Slow cooking this cut in a stew or chili helps tenderize the meat and give it more flavor.

Method

1. Sear Pork
   

   Set a pot over medium heat. Add diced pork, salt, and 1/2 cup of water to the pot.

   Place the lid on the pot and allow the pork to cook for about 20 minutes. After, remove the lid and stir the pork until it’s browned evenly and the water has evaporated.

   Transfer the pork meat to a bowl.
   

2. Make Puree with Chilis and Diced Tomatoes
   

   Place jalapenos, green chilies, and diced tomatoes into the food processor. Blend until they form a puree, and add water if the consistency is too thick.
   

3. Sauté Pork with Garlic and Onion
   

   Return the large pot to medium heat and add vegetable oil. Add chopped onion, pressed garlic, and cooked pork to the pot and saute.
   

4. Add Cumin, Chicken Broth, Water, and Chili Puree
   

   Once the onions are soft (3-4 minutes) add the cumin, water, chicken broth, and chili puree.
   

5. Simmer
   

   Turn the heat down to low and place the lid on the pot. Slow-cook the chili for an hour.
   

6. Make Roux
   

   Place a saucepan over medium low heat. Add butter and wait for it to melt completely.

   Add the flour and stir until butter and flour are blended. Continue to stir constantly as the roux thickens.
   

7. Add Tomato Paste and Roux to Pot
   

   Add the roux and can of tomato paste to the chili and stir. If chili isn’t the right consistency, add more chicken broth.
   

8. Simmer For 20 Minutes
   

   Return the lid to the pot and let the chili simmer for another 20 minutes.
   

What to Serve with Santiago’s Green Chili

• There are endless ways to enjoy this tangy, spicy Santiago’s green chili sauce! It works excellently as a bright zesty sauce for marinated pork, chicken, and fish.


• Since this recipe uses traditional Mexican ingredients, it goes with nearly any Mexican food. Add Santiago’s green chili sauce to your tortilla chips, or include it as an ingredient in your burritos.


• Or just serve with a hunk of garlic bread or cornbread for a healthy, heartwarming meal.

Store, Freeze and Reheat Santiago’s Green Chili

Store this green chili in the refrigerator for up to five days. For long-term storage, keep this chili in the freezer for a maximum of three months.

The easiest way to reheat this chili is with the microwave. Use a microwave-safe dish with a vented covering so the chili reheats evenly.