Santiago’s Green Chili Recipe
Santiago’s Green Chili is a flavorful and hearty stew made with tender pork and vibrant green chilies, creating the perfect balance of heat and savory goodness. It’s a fantastic meal that’s not only rich in taste but also incredibly simple to prepare.
Equipment
- Large pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring spoons and cups
- Ladle for serving
Ingredients
- 2 lbs pork shoulder cubed
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 cups green chilies fresh or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 cups chicken broth
- 2 tablespoons cornstarch optional, for thickening
- Fresh cilantro for garnish
Notes
- Adjust Spice Level: You can control the heat of this chili by using mild or hot green chilies. If you like a spicier kick, add more chilies or include some jalapeños.
- For a Thicker Chili: If you prefer a thicker consistency, simply mix 2 tablespoons of cornstarch with a little water and add it to the chili during the last 10 minutes of cooking.
- Make Ahead: This chili tastes even better after sitting in the fridge overnight, so feel free to make it a day ahead.
- Freezing: You can freeze the chili for up to 3 months. Just make sure it cools completely before storing in an airtight container. When reheating, add a splash of chicken broth if it becomes too thick.