Santiago’s Green Chili, a dish I recently discovered and wholeheartedly embraced, has become a new favorite in our household. From the first tantalizing aroma that filled our kitchen to the last satisfying bite, this recipe transported us straight to the heart of Colorado’s culinary landscape. The tender pork, infused with the smoky heat of roasted green chilies and the warmth of spices, created a symphony of flavors that had everyone at the table asking for seconds. Even my kids, who can sometimes be picky eaters, devoured it with gusto, declaring it “the best chili ever!” Whether ladled generously over rice, tucked into warm tortillas, or simply enjoyed on its own, Santiago’s Green Chili is more than just a recipe; it’s an experience, a taste of heritage, and a guaranteed crowd-pleaser. If you’re searching for a dish that embodies comfort, flavor, and a touch of Southwestern charm, look no further – this is it. Prepare to be captivated by the magic of Santiago’s Green Chili.

Ingredients

The soul of Santiago’s Green Chili lies in its carefully selected ingredients, each playing a crucial role in building its signature robust and layered flavor profile. Let’s delve into each component, understanding its contribution and exploring options for sourcing the best quality for your culinary creation.

2 lbs Diced Pork (Preferably Pork Shoulder): The foundation of this hearty chili is undoubtedly the pork. For the most tender and flavorful results, pork shoulder, also known as Boston butt, is highly recommended. Pork shoulder is a cut from the upper portion of the pig’s front leg. It boasts a beautiful marbling of fat, which renders down during the long cooking process, resulting in incredibly succulent and melt-in-your-mouth pork. This fat not only contributes to tenderness but also infuses the chili with rich, savory flavor. When dicing the pork shoulder, aim for roughly 1-inch cubes. This size allows for optimal browning and ensures the pork remains substantial yet tender after simmering.
- Alternative Pork Cuts: If pork shoulder isn’t readily available, you can explore other cuts. Pork leg (ham) can be used, but it tends to be leaner and might require a slightly shorter cooking time to avoid drying out. Pork loin, while leaner still, can work if you are mindful of not overcooking it and potentially adding a touch more oil or broth to maintain moisture in the chili. However, for the authentic, deeply flavorful experience of Santiago’s Green Chili, pork shoulder truly reigns supreme.
- Quality Matters: Whenever possible, opt for high-quality pork. Heritage breed pork or pork from a reputable butcher or farm will often have superior flavor and texture compared to generic supermarket pork. Consider looking for pork that is pasture-raised or humanely raised for an even more enhanced culinary and ethical experience.
4 Green Chilies (Roasted and Peeled): Green chilies are the star of the show, providing the distinct Southwestern flavor and signature subtle heat that defines this dish. The recipe calls for roasted and peeled green chilies, a crucial step that unlocks their full flavor potential and removes the tough outer skin. Roasting intensifies their sweetness, adds a smoky depth, and makes peeling much easier.
- Variety of Green Chilies: “Green chilies” is a broad term encompassing various types. Pueblo peppers, Anaheim peppers, and Hatch chilies are all excellent choices for green chili. Hatch chilies, grown in the Hatch Valley of New Mexico, are particularly renowned for their unique flavor profile and varying levels of heat. If you can find Hatch chilies, they will elevate your Santiago’s Green Chili to another level of authenticity. Anaheim peppers are milder and readily available in most grocery stores, making them a good accessible option. Pueblo peppers offer a medium heat and a slightly fruity flavor. Consider the heat level you prefer when choosing your green chilies.
- Roasting Methods: Roasting green chilies at home is surprisingly easy and immensely rewarding. You can roast them under a broiler, on a grill, or even directly over a gas stovetop flame. The goal is to char the skin until it’s blackened and blistered. Once roasted, place the chilies in a bowl and cover it with plastic wrap or a kitchen towel. This steaming process helps loosen the skin, making it easier to peel. After about 15-20 minutes, the skins should slip off easily. Remove the stems and seeds after peeling, if desired, depending on your heat preference (seeds contain a significant portion of the chili’s heat).
- Canned or Frozen Roasted Green Chilies: If roasting your own green chilies isn’t feasible, high-quality canned or frozen roasted green chilies are acceptable substitutes. Look for brands that specify “roasted” and “fire-roasted” for the best flavor. Drain canned chilies well before using. Frozen roasted green chilies should be thawed and drained before adding to the recipe.
2 Fresh Jalapeños (Diced): Jalapeños add a touch of extra heat and a vibrant, fresh pepper flavor to the chili. While green chilies provide the foundational heat, jalapeños contribute a brighter, more immediate spiciness. Dicing them finely ensures they distribute evenly throughout the chili, adding little bursts of heat in every bite.
- Heat Level Adjustment: Jalapeños can vary in heat. If you are sensitive to spice, start with one jalapeño and taste as you go. For a milder chili, remove the seeds and membranes from the jalapeños before dicing, as these parts contain the majority of the capsaicin, the compound that causes the burning sensation. For those who love extra heat, feel free to add more jalapeños or even include some of the seeds and membranes.
- Alternative Hot Peppers: If you want to experiment with different heat profiles, consider using serrano peppers for a hotter chili or poblano peppers for a milder, earthier flavor with a hint of heat.
1 Large Onion (Chopped): Onion forms the aromatic base of the chili, providing sweetness and depth of flavor. Yellow onions or white onions are both suitable choices. Chopping the onion into roughly ½-inch pieces ensures it softens and caramelizes nicely during sautéing, releasing its sweet and savory notes.
- Onion Variety: While yellow or white onions are standard, you could also use sweet onions like Vidalia or Walla Walla for a slightly sweeter chili. Red onions could also be used, though they have a sharper flavor that may be less traditional in green chili.
3 Garlic Cloves (Minced): Garlic is another essential aromatic, adding pungent, savory notes that complement the other flavors in the chili. Freshly minced garlic is always preferred for its superior flavor compared to pre-minced garlic from a jar.
- Garlic Intensity: Three cloves provide a good baseline garlic flavor. If you are a garlic lover, feel free to add an extra clove or two. Remember that garlic flavor mellows as it cooks.
2 Cups Chicken Broth: Chicken broth provides the liquid base for the chili and adds a layer of savory chicken flavor. Low-sodium chicken broth is recommended to control the overall saltiness of the dish.
- Broth Options: Vegetable broth can be used as a vegetarian alternative. For a richer flavor, you could use bone broth or homemade chicken stock. If you don’t have broth, water can be used in a pinch, but the flavor will be less complex.
1 Can (14 oz) Diced Tomatoes: Diced tomatoes add acidity, sweetness, and body to the chili. Using canned diced tomatoes is convenient and provides consistent quality.
- Tomato Variations: You can use fire-roasted diced tomatoes for a smoky flavor boost. For a smoother chili, you could use crushed tomatoes or tomato puree, but diced tomatoes contribute a pleasant texture. Some variations of green chili omit tomatoes entirely, so you can adjust based on your preference.
2 tbsp Tomato Paste: Tomato paste is a concentrated form of tomatoes that intensifies the tomato flavor and adds richness and depth to the chili. It also contributes to the chili’s color and helps thicken the sauce slightly.
- Tomato Paste Alternatives: If you don’t have tomato paste, you could use an extra ½ cup of diced tomatoes and simmer the chili for a bit longer to allow the tomato flavor to concentrate.
1 tbsp Ground Cumin: Cumin is a warm, earthy spice that is a staple in Southwestern and Mexican-American cuisine. It provides a foundational spice note to Santiago’s Green Chili, complementing the green chilies and pork beautifully.
- Freshly Ground Cumin: For the most potent flavor, consider toasting cumin seeds in a dry skillet for a minute or two until fragrant, then grinding them yourself using a spice grinder or mortar and pestle.
1 tsp Smoked Paprika: Smoked paprika adds a smoky depth and a subtle sweetness to the chili. It enhances the roasted flavor of the green chilies and provides a layer of complexity.
- Paprika Variations: If you don’t have smoked paprika, regular paprika can be used, but the smoky element will be missing. For a spicier kick, consider using hot paprika or chipotle powder instead of smoked paprika.
1 tsp Dried Oregano: Dried oregano is a classic herb in Mexican and Southwestern cooking, adding a slightly peppery and earthy flavor that complements the other spices.
- Fresh Oregano: If you prefer fresh herbs, you can use about 1 tablespoon of fresh oregano, added towards the end of the cooking process.
1/2 tsp Ground Mustard: Ground mustard adds a subtle tangy and slightly pungent note that balances the richness of the pork and the heat of the chilies. It’s a less common ingredient in green chili, but it adds a unique dimension to Santiago’s recipe.
- Mustard Alternatives: If you don’t have ground mustard, you can omit it or use a small amount of Dijon mustard instead.
2 tbsp All-Purpose Flour (For Roux): All-purpose flour is used to create a roux, a mixture of fat and flour used to thicken sauces. In this recipe, the roux is used to thicken the green chili to the desired consistency.
- Roux Alternatives: If you prefer a gluten-free option, you can use cornstarch or arrowroot starch to thicken the chili instead of flour. Mix 1-2 tablespoons of cornstarch or arrowroot starch with a few tablespoons of cold water to create a slurry, then whisk it into the simmering chili towards the end of cooking. Alternatively, you can skip the roux altogether and simply simmer the chili uncovered for a longer period to allow it to thicken naturally as the liquid reduces.
2 tbsp Vegetable Oil: Vegetable oil is used for sautéing the aromatics and browning the pork. Any neutral-flavored cooking oil with a high smoke point, such as canola oil, grapeseed oil, or avocado oil, will work well.
- Oil Alternatives: Olive oil can be used, but its lower smoke point means you need to be careful not to overheat it during sautéing. For a richer flavor, you could use rendered pork fat (lard) or bacon fat instead of vegetable oil.
Salt and Pepper to Taste: Salt and pepper are essential seasonings to enhance all the other flavors in the chili. Kosher salt or sea salt is recommended. Freshly ground black pepper is always preferred for its superior flavor.
- Seasoning Technique: Season the pork generously with salt and pepper before marinating. Taste the chili throughout the cooking process and adjust the seasoning as needed. Remember that flavors will develop and intensify as the chili simmers.
Optional: Cornstarch for Thickening: As mentioned earlier, cornstarch can be used as an alternative to flour for thickening the chili, especially for gluten-free diets. It can also be used in addition to or instead of the flour roux to achieve a thicker consistency if desired.
- Cornstarch Slurry: To use cornstarch, create a slurry by mixing 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water until smooth. Whisk this slurry into the simmering chili in the last 15-20 minutes of cooking, stirring constantly until the chili thickens to your desired consistency.

Instructions

Crafting Santiago’s Green Chili is a journey of flavor development, built step-by-step to create a dish that is both comforting and complex. Follow these detailed instructions to bring this Colorado classic to your kitchen.

Marinate Pork: Begin by preparing the pork. Generously season the diced pork shoulder with salt and freshly ground black pepper. Ensure all sides of the pork are coated. Allow the seasoned pork to sit at room temperature for at least 30 minutes, or even up to an hour in the refrigerator. This marinating time allows the salt to penetrate the pork, enhancing its flavor and helping to tenderize the meat. If refrigerating, bring the pork back to near room temperature before cooking for more even browning.
Sauté Aromatics: Select a large pot or Dutch oven – its heavy bottom and even heat distribution are ideal for simmering chili. Place the pot over medium heat and add the vegetable oil. Once the oil is shimmering and heated through, add the chopped onions. Sauté the onions, stirring occasionally, until they become translucent and softened, about 5-7 minutes. Next, add the minced garlic to the pot. Sauté the garlic for another minute or two, until fragrant. Be careful not to burn the garlic, as it can become bitter. The sautéing process releases the aromatic compounds in the onions and garlic, creating a flavorful foundation for the chili.
Brown Pork: Increase the heat to medium-high. Add the marinated pork to the pot in batches, being careful not to overcrowd it. Overcrowding can steam the pork instead of browning it. Brown the pork on all sides, working in batches if necessary. Browning the pork creates a Maillard reaction, which develops rich, savory flavors and adds depth to the chili. Remove the browned pork from the pot and set aside.
Add Spices: Reduce the heat back to medium. In the same pot (no need to clean it, as the browned bits at the bottom, called fond, are full of flavor), stir in the ground cumin, dried oregano, smoked paprika, and ground mustard. Cook the spices for about 1 minute, stirring constantly, until they become fragrant and toasted. Toasting the spices awakens their aromas and intensifies their flavors, adding another layer of complexity to the chili. Be careful not to burn the spices, as they can become bitter if overheated.
Combine Ingredients: Add the roasted and peeled green chilies (chopped or roughly pureed, depending on your desired texture), diced fresh jalapeños, canned diced tomatoes (undrained), tomato paste, and chicken broth to the pot with the toasted spices. Stir well to combine all the ingredients, scraping up any browned bits from the bottom of the pot. Return the browned pork to the pot.
Thicken Sauce (Roux): In a small bowl, prepare the roux. Whisk together the all-purpose flour with a small amount of cold water (about ¼ cup) until you have a smooth, lump-free slurry. Gradually add this flour slurry to the simmering chili, whisking or stirring continuously to prevent lumps from forming. The roux will thicken the chili as it cooks. Add the roux gradually, checking the consistency as you go. You may not need to use all of the roux, depending on your preferred thickness. Alternatively, if you are using cornstarch for thickening, create a cornstarch slurry (as described in the Ingredients section) and whisk it into the chili in the last 15-20 minutes of simmering.
Simmer: Bring the chili to a boil, then immediately reduce the heat to low to maintain a gentle simmer. Cover the pot and let the chili simmer for 1 to 2 hours, or even longer, stirring occasionally. The longer simmering time allows the pork to become incredibly tender and the flavors to meld and deepen beautifully. Check the chili periodically and stir to prevent sticking to the bottom of the pot. If the chili becomes too thick during simmering, you can add a little more chicken broth or water to reach your desired consistency.
Taste and Adjust: After the chili has simmered for at least an hour, taste it and adjust the seasoning as needed. Add more salt, pepper, cumin, paprika, oregano, or even a pinch of cayenne pepper for extra heat, according to your preference. This is the time to fine-tune the flavors and ensure the chili is perfectly balanced to your liking. If you want a smoother chili, you can use an immersion blender to partially blend it at this stage, or carefully transfer a portion of the chili to a regular blender, blend until smooth, and then return it to the pot. Be cautious when blending hot liquids.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Servings: 6
Calories per serving: Approximately 500 kcal

This estimate is based on the ingredients listed and standard nutritional databases. The actual calorie count may vary depending on the specific cut of pork used, the amount of fat rendered out during cooking, and portion sizes. For a more precise nutritional analysis, you can use online recipe analyzers or nutrition tracking apps.

Preparation Time

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

While the active preparation time for Santiago’s Green Chili is relatively short, the majority of the time is dedicated to simmering, which is crucial for developing the rich flavors and tenderizing the pork. This makes it an excellent dish for weekend cooking or days when you have time to let it simmer and infuse your kitchen with its enticing aroma.

How to Serve

Santiago’s Green Chili is incredibly versatile and can be enjoyed in a multitude of ways. Here are some delicious serving suggestions:

Classic Chili Bowl: Serve generous ladles of Santiago’s Green Chili in bowls, garnished with your favorite toppings. Popular choices include:
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Sour cream or Mexican crema
- Chopped cilantro
- Diced onions
- Avocado slices or guacamole
- Lime wedges
- Tortilla strips or crushed tortilla chips
Over Rice: Spoon the chili over fluffy white rice or cilantro-lime rice for a satisfying and complete meal. The rice soaks up the flavorful sauce beautifully.
In Burritos or Tacos: Use Santiago’s Green Chili as a filling for burritos or tacos. Combine it with refried beans, cheese, and other desired fillings for a hearty and flavorful Southwestern-style meal.
Green Chili Smothered Burritos (Smothered Burritos): Take your burritos to the next level by smothering them with extra Santiago’s Green Chili and melted cheese. This is a classic Colorado-style dish.
Enchiladas: Use the green chili as a sauce for enchiladas. Fill corn tortillas with cheese, chicken, or other fillings, roll them up, and then smother them with Santiago’s Green Chili and bake until bubbly and heated through.
Chili Cheese Fries or Chili Cheese Dogs: Elevate your game day snacks by topping french fries or hot dogs with Santiago’s Green Chili and melted cheese.
Breakfast Burritos or Huevos Rancheros: Incorporate green chili into your breakfast routine. Add it to breakfast burritos with eggs and potatoes or serve it alongside huevos rancheros for a flavorful and spicy start to the day.
Tamales: Use Santiago’s Green Chili as a filling for homemade tamales, or serve it as a sauce over store-bought tamales.

Additional Tips for Perfect Santiago’s Green Chili

Roast Your Own Green Chilies: While canned or frozen roasted green chilies are convenient, roasting your own fresh green chilies elevates the flavor of this dish significantly. The smoky sweetness of freshly roasted chilies is unmatched.
Don’t Rush the Simmering: The long simmering time is essential for tenderizing the pork and allowing the flavors to meld and deepen. Resist the urge to shorten the simmering time. Low and slow is the key to truly exceptional green chili.
Adjust the Heat to Your Preference: Green chilies and jalapeños vary in heat levels. Taste your chilies and adjust the amount of jalapeños accordingly. For a milder chili, remove the seeds and membranes from the jalapeños and consider using milder green chilies like Anaheim peppers. For a spicier chili, use hotter green chilies like Hatch (hot variety) or serrano peppers, and leave some seeds in the jalapeños.
Texture Customization: For a chunkier chili, leave the roasted green chilies roughly chopped. For a smoother, saucier chili, puree some or all of the roasted green chilies using a blender or immersion blender before adding them to the pot. You can also partially blend the finished chili for a balance of texture and smoothness.
Make Ahead and Freeze: Santiago’s Green Chili is a fantastic make-ahead dish. The flavors actually improve after a day or two in the refrigerator. It also freezes beautifully. Store leftover chili in airtight containers in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Thaw frozen chili overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

Q: Can I use a different type of pork besides pork shoulder?
A: While pork shoulder is highly recommended for its tenderness and flavor due to its fat content, you can use other cuts. Pork leg (ham) or pork loin can be used, but they may require adjustments to cooking time and might result in a slightly less tender chili. Pork shoulder truly provides the best results for authentic Santiago’s Green Chili.

Q: I can’t find roasted green chilies. Can I use raw green chilies?
A: Roasting green chilies is crucial for developing their signature flavor and removing their tough skin. Using raw green chilies will not yield the same depth of flavor and texture. If you can’t roast fresh chilies yourself, opt for canned or frozen roasted green chilies. Look for varieties labeled “fire-roasted” for the best flavor.

Q: How can I make this chili spicier?
A: To increase the heat, you can use hotter varieties of green chilies, such as Hatch (hot variety) or serrano peppers. You can also add more jalapeños and include some of their seeds and membranes. A pinch of cayenne pepper or a dash of hot sauce can also be added for extra heat. Remember to adjust the heat level to your personal preference.

Q: Can I make this chili vegetarian or vegan?
A: To make a vegetarian version, you can substitute the pork with hearty vegetables like potatoes, sweet potatoes, butternut squash, or mushrooms. For a vegan version, use vegetable broth instead of chicken broth and ensure all other ingredients are vegan-friendly. Consider adding smoked paprika and cumin generously to maintain a smoky and savory flavor profile in the vegetarian/vegan versions.

Q: How long does Santiago’s Green Chili last in the refrigerator and freezer?
A: Properly stored in airtight containers, Santiago’s Green Chili will last for 3-4 days in the refrigerator. For longer storage, it freezes exceptionally well for up to 2-3 months. Thaw frozen chili overnight in the refrigerator before reheating on the stovetop or in the microwave. Reheating often enhances the flavors even further, making it a great make-ahead meal.