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santiago green chili recipe

Santiago's Green Chili Recipe

Santiago's green chili is an iconic dish from Denver, Colorado. The recipe is an excellent example of Colorado’s Mexican cuisine.
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Ingredients
  

  • 1 lb of diced pork diced in 1/4 or 1/2-inches
  • 1/2 cup of lard plus an additional 1 tbsp of lard
  • 4 pressed cloves of garlic
  • 1 cup of finely chopped onions
  • 1 1/2 tbsp of ground dry mustard powder
  • 1 tsp of black pepper
  • 1 tsp of dried oregano
  • 1/4 tsp of dried sage
  • 1/4 tsp of ground cumin
  • 14- oz can of diced tomatoes
  • 6 oz of tomato paste
  • 3 cans of chicken broth
  • 1 1/2 cups of green chilies either mild or hot, or a mix of both
  • 1 1/2 cups of canned jalapeños 12-oz can or jar
  • 1 cup of flour
  • 2 cups of water

Instructions
 

  • Puree the green chilies, jalapeños, and diced tomatoes in a blender or food processor. You can puree these ingredients together or separately. You may need to add some water to achieve the right consistency. Once done, set the puree aside.
  • Take a large pot. Add 1 tablespoon of lard and add the pork. Cook until browned.
  • Next, add the onions. Cook for around 3-4 minutes until the onions are soft.
  • Add all the spices and the pressed garlic. Cook for another minute.
  • Now add your pureed green chilies, jalapeños, diced tomatoes, 1 can of chicken broth, and 1 cup of water. Cook everything on low heat for an hour.
  • After, stir in 6 oz of tomato paste. Leave the chili to simmer.
  • Next up, you need to make the roux. Take a medium-sized saucepan. Melt 1/2 cup of lard over medium-low heat. Add in the flour and 2 tbsp of chicken bouillon. Stir the ingredients to blend them together. Stir constantly as the roux thickens.
  • Keep adding small quantities of the leftover can of chicken broth and water. Aim for a consistency that can pour easily but is not too runny.
  • Add the roux to the green chili. Mix the chili and the roux together until the dish is well blended. Simmer for another 15-20 minutes.
  • Serve over breakfast burritos, with tortilla chips, eggs, or chips. Alternatively, this green chili can be left to slow cook in a crockpot for several hours. Add salt and pepper to taste.