Green chili is a popular dish. It’s a tasty and delicious mixture of sweet and spicy flavors. Green chili is a perfect dish for summer because of its easy preparation, nice taste and its fresh look. In this blog, i will share with you a santiago’s green chili recipe that is super easy. This green chili recipe is easy to make and it’s one of the most popular dishes in the world. You’ll be amazed at the delicious taste that you get from this recipe.
Santiago’s Green chili is a little different than your normal chili. The recipe has a unique combo of ingredients that make this chili delicious. Green Chili is also full of antioxidants. Chile are good for your heart, your digestive system and last but not least, chiles are good for your skin.It’s easy and delicious. You just have to be prepared for some heat!
In New Mexico, green chili is eaten almost every day in the fall and winter. It is also a big part of Fiesta and Christmas meals. It is served with Christmas cookies, tamales, and tortillas. Chili is a meal in itself and is eaten with a big scoop of sour cream, a small scoop of grated cheese, chopped onion and chopped cilantro. Chili can also be made of leftover meat and can be used as a substitute for a meal.
How To Make Santiago’s Green Chili
I’m a lover of spicy foods and usually eat spicy food almost every day. I love the taste of Santiago’s green chili and use it in almost all my meals. It’s easy to make as long as you have some seasoning ingredients that you already own. This is a great recipe for those who love chili, and those who prefer the less spicy side of it. You can make this chili recipe with or without the addition of cubanelle peppers. Give it a try today!
Ingredients
- 1 1/2 cups of green chilies (either mild or hot, or a mix of both)
- 1 lb of pork (diced in 1/4 or 1/2-inches)
- 1/2 cup of lard plus 1 tablespoon
- 4 cloves of garlic (minced)
- 1 cup of onions (finely chopped)
- 1 1/2 tablespoon of ground dry mustard powder
- 1 teaspoon of black pepper
- 1 teaspoon of oregano (dried )
- 1/4 teaspoon of sage (dried )
- 1/4 teaspoon of ground cumin
- 14- oz can of tomatoes (diced)
- 6 oz of tomato paste
- 3 cans of chicken broth
- 1 (12-oz can) of canned jalapeños
- 1 cup of flour
- 2 cups of water
Step By Step Instructions To Make Santiago’s Green Chili
Step 1
Blend the green chilies, jalapenos, and diced tomatoes in a blender or food processor. It is possible to puree these ingredients together or separately. To achieve the right consistency, you may need to add some water. Remove the puree from the heat and set it aside.
Step 2
Add 1 tablespoon of lard and the pork in a large pot. Brown the meat. After that, add the onions. You need to cook the onions for around 3-4 minutes until they are soft.
Step 3
Combine all spices and pressed garlic in a bowl. Continue to cook for another minute. Now add 1 can of chicken broth, 1 cup of water, and the pureed green chilies, jalapenos, and diced tomatoes. Let everything simmer for an hour on low heat.
Step 4
Add 6 ounces of tomato paste afterward. Let the chili simmer for a while. After that, you’ll need to add the roux.
Step 5
Melt 1/2 cup of lard over medium-low heat in a medium saucepan. Stir in the flour and 2 tablespoons of chicken bouillon. Blend the ingredients together. As the roux thickens, stir constantly.
Step 6
Add small amounts of leftover chicken broth and water. Make the consistency easy to pour while not being too runny.
Step 7
To the green chili, add the roux. Blend the chili and roux together until well blended. Continue to simmer for another 15-20 minutes.
Step 8
You can serve it with tortilla chips, eggs, or chips over breakfast burritos. You can also slow cook this green chili in a crockpot for several hours. Enjoy!
In Closing
We hope you enjoyed this recipe for santiago’s green chili. The recipe is really simple, and all you need is a few ingredients. This green Chili is the perfect comfort food for any season. I hope that you can use this easy recipe to make your own green chili. If you enjoyed this recipe, please let us know in the comments below. As always, we welcome any questions, concerns and feedback. Thanks for reading!
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Santiago’s Green Chili Recipe
Ingredients
- 1 1/2 cups of green chilies (either mild or hot, or a mix of both)
- 1 lb of pork (diced in 1/4 or 1/2-inches)
- 1/2 cup of lard plus 1 tablespoon
- 4 cloves of garlic (minced)
- 1 cup of onions (finely chopped)
- 1 1/2 tablespoon of ground dry mustard powder
- 1 teaspoon of black pepper
- 1 teaspoon of oregano (dried )
- 1/4 teaspoon of sage (dried )
- 1/4 teaspoon of ground cumin
- 14 – oz can of tomatoes (diced)
- 6 oz of tomato paste
- 3 cans of chicken broth
- 1 (12-oz can) of canned jalapeños
- 1 cup of flour
- 2 cups of water
Instructions
- Blend the green chilies, jalapenos, and diced tomatoes in a blender or food processor. It is possible to puree these ingredients together or separately. To achieve the right consistency, you may need to add some water. Remove the puree from the heat and set it aside.
- Add 1 tablespoon of lard and the pork in a large pot. Brown the meat. After that, add the onions. You need to cook the onions for around 3-4 minutes until they are soft.
- Combine all spices and pressed garlic in a bowl. Continue to cook for another minute. Now add 1 can of chicken broth, 1 cup of water, and the pureed green chilies, jalapenos, and diced tomatoes. Let everything simmer for an hour on low heat.
- Add 6 ounces of tomato paste afterward. Let the chili simmer for a while. After that, you'll need to add the roux.
- Melt 1/2 cup of lard over medium-low heat in a medium saucepan. Stir in the flour and 2 tablespoons of chicken bouillon. Blend the ingredients together. As the roux thickens, stir constantly.
- Add small amounts of leftover chicken broth and water. Make the consistency easy to pour while not being too runny.
- To the green chili, add the roux. Blend the chili and roux together until well blended. Continue to simmer for another 15-20 minutes.
- You can serve it with tortilla chips, eggs, or chips over breakfast burritos. You can also slow cook this green chili in a crockpot for several hours. Enjoy!
