Santiago's Green Chili
A blend of tender pork, green chilies, and spices, Santiago's Green Chili is a flavorful comfort dish rooted in Colorado's culinary heritage. Perfect as a meal or sauce.
Equipment
- Large pot or Dutch oven
- Skillet
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Blender or immersion blender (optional)
Ingredients
- 2 lbs diced pork preferably pork shoulder
- 4 green chilies roasted and peeled
- 2 fresh jalapeños diced
- 1 large onion chopped
- 3 garlic cloves minced
- 2 cups chicken broth
- 1 can 14 oz diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground mustard
- 2 tbsp all-purpose flour for roux
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Optional: cornstarch for thickening
Instructions
- Marinate Pork: Season diced pork with salt and pepper. Let sit for 30 minutes.
- Sauté Aromatics: Heat oil in a large pot over medium heat. Sauté onions and garlic until soft.
- Brown Pork: Add marinated pork to the pot. Cook until browned on all sides.
- Add Spices: Stir in cumin, oregano, paprika, and ground mustard. Cook for 1 minute to toast the spices.
- Combine Ingredients: Add green chilies, jalapeños, tomatoes, tomato paste, and chicken broth. Bring to a boil, then reduce heat to simmer.
- Thicken Sauce: Make a roux by whisking flour with a small amount of water. Gradually add to the chili for desired thickness.
- Simmer: Cover and let the chili simmer for 1–2 hours, stirring occasionally, until pork is tender.
- Taste and Adjust: Season with additional salt, pepper, or spices as needed.
Notes
Nutrition Facts for 1 Serving (Approx. ¼ cup):
- Calories: 50
- Total Fat: 2g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 230mg
- Potassium: 70mg
- Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 3g