Last Updated on March 19, 2024
Santiago’s Mexican Restaurant is a popular dining destination for those craving authentic Mexican cuisine. Located in the heart of downtown, this family-owned and operated restaurant has been serving up delicious dishes for over 20 years.
Known for their flavorful and traditional dishes, Santiago’s offers a wide variety of dishes from tamales to enchiladas to tacos. And one dish that always stands out on their menu is their famous Pork Green Chili.
In this article, we’ll walk you through step-by-step instructions on how to recreate this delicious and hearty dish in the comfort of your own home. So let’s get cooking!
Want more chili recipes? Check these:
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- Concession Stand Hot Dog Chili
- Diners Drive Ins and Dives Chili
- Brenda Gantt Chili
- Costco Chili
- Costco Green Chili Chicken Bowl
- Thai Duck with Chili Basil
- Cajun Ninja Chili
What is Santiago’s Pork Green Chili?
Santiago’s Pork Green Chili is a popular dish made with chunks of pork, green chilies, and an assortment of spices. This hearty and flavorful chili is typically served over rice or with warm tortillas on the side.
It’s a staple in Mexican cuisine and a beloved dish at Santiago’s Mexican Restaurant. This has been passed down through generations in the Santiago family, and each batch is made with love and care.
The combination of tender pork, spicy chilies, and aromatic spices makes for a comforting and satisfying meal that will leave you wanting more.
Why You’ll Love This Santiago’s Pork Green Chili?
- Restaurant-quality dish at home: With our step-by-step instructions, you can recreate the authentic flavors of Santiago’s Pork Green Chili in your own kitchen.
- Perfect for any occasion: Whether it’s a cozy night in or a gathering with friends and family, this chili is a crowd-pleaser that will impress everyone.
- Customizable toppings: You can top this chili with your favorite toppings like cheese, avocado, or sour cream to make it your own.
- Budget-friendly: With simple and affordable ingredients, this recipe won’t break the bank but will still taste like a restaurant-quality dish.
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The Ingredients
- Pork: This calls for 2 pounds of pork, which is a great choice for this dish. You can use any cut of pork such as shoulder, loin, or butt.
- Green Chilies: The star ingredient in this recipe is the green chilies! They add a unique and delicious flavor to the chili. You can use canned green chilies or fresh ones if they are in season.
- Tomato Paste and Diced Tomatoes: These two tomato products add a rich, thick texture to the chili. If you prefer a less tomatoey flavor, you can reduce the amount of tomato paste or omit it altogether.
- Jalapeños: Canned jalapeños are used in this recipe for some extra heat. If you want a milder chili, you can decrease the amount or leave them out.
- Onion and Garlic: These two ingredients are key for adding savory flavor to the chili. Make sure to finely chop the onions and mince the garlic for best results.
- Chicken Broth and Water: To create a flavorful base for the chili, we use chicken broth and water. You can also substitute vegetable broth if you prefer.
- Lard: Lard may seem like an unusual ingredient, but it adds a rich and delicious taste to the chili. You can substitute it with oil if you prefer.
- Spices: The combination of black pepper, oregano, cumin, and sage gives this chili its signature flavor. Feel free to adjust the amounts to your liking.
- Flour: This is used as a thickening agent for the chili. You can use all-purpose flour or substitute with cornstarch if needed.
Step by Step Instructions
Step 1
Prep the Pork
- Trim any excess fat off of the pork and cut it into bite-sized pieces.
- Set aside.
Step 2
Cook the Onions and Garlic
- In a large pot, heat up 1 tablespoon of lard over medium heat.
- Add the onions and cook until they are translucent about 5 minutes.
- Then add the garlic and cook for an additional minute.
Step 3
Brown the Pork
- Remove the onions and garlic from the pot and set aside.
- In the same pot, add another tablespoon of lard over medium-high heat.
- Add half of the pork pieces to the pot and cook until browned on all sides, about 5 minutes.
- Remove the pork from the pot and place on a plate.
- Repeat with the remaining pork.
Step 4
Add in the Chilies and Spices
- In the same pot, add the green chilies, tomato paste, diced tomatoes, jalapeños, chicken broth, water, black pepper, oregano, cumin, and sage.
- Stir well.
Step 5
Simmer the Chili
- Once the chili has come to a boil, reduce the heat to low.
- Add the pork back into the pot and stir.
- Let simmer for about an hour with the lid partially covering the pot.
Step 6
Make a Roux
- In a separate saucepan, melt 1 cup of lard over medium heat.
- Gradually add in the flour and stir constantly until a smooth paste forms.
Step 7
Thicken the Chili
- Slowly add the roux to the chili, stirring constantly.
- Let simmer for an additional 30 minutes until thickened.
Step 8
Serve and Enjoy
- Serve the chili in bowls, topped with your choice of toppings such as cheese, sour cream, or avocado.
- Enjoy with some warm tortillas or cornbread on the side.
Notes
- For an extra kick of flavor, try adding a tablespoon of ground cinnamon to the chili.
- To save time, you can use pre-cut pork cubes from your local grocery store.
- This chili tastes even better the next day, so feel free to make it ahead of time and let it sit in the fridge overnight for maximum flavor.
Nutrition Information
How to store Santiago’s Pork Green Chili?
- Let the chili cool down to room temperature before storing it.
- Store in an airtight container and refrigerate for up to 3 days.
- You can also freeze the chili for up to 3 months.
Variations
- For a vegetarian version, substitute the pork with your choice of beans such as black beans or pinto beans.
- Add in some diced potatoes for extra heartiness and texture.
- If you prefer a thicker chili, you can add more roux or let it simmer for longer.
Equipment
- Large pot
- stirrer
Ingredients
- 2 lb of pork
- 3 cups of green chilies
- 12 oz of tomato paste
- 2 12 oz cans of canned jalapeños
- 2 14 oz cans of diced tomatoes
- 6 cans of chicken broth
- 2 cup of finely chopped onions
- 1 cup of lard plus 1 tablespoon
- 8 cloves of minced garlic
- 4 cups of water
- 2 tsp of black pepper
- 2 tsp of dried oregano
- 1/2 tsp of ground cumin
- 2 cups of flour
- 1/2 tsp of sage dried
Instructions
- Carefully trim off any excess fat from the pork and cut it into bite-sized pieces. Set aside for later use.
- In a large pot, heat up a tablespoon of lard over medium heat until shimmering. Add in the finely chopped onions and cook until they become translucent, for about 5 minutes. Then add in the minced garlic and allow it to cook for an additional minute.
- Once fragrant, remove the onions and garlic from the pot and set them aside. In the same pot, heat up another tablespoon of lard over medium-high heat until hot. Working in batches, add half of the pork pieces to the pot and cook them until they are evenly browned on all sides, for about 5 minutes. Using a slotted spoon, remove the pork from the pot and transfer it onto a plate. Repeat this step with the remaining pork.
- Now, add in the green chilies, tomato paste, diced tomatoes, canned jalapeños, chicken broth, water, black pepper, dried oregano, ground cumin, and dried sage to the pot with lard. Stir well until everything is fully combined.
- Increase the heat to high and bring the chili to a boil. Once boiling, reduce the heat to low and add back in the browned pork pieces. Give it a good stir and let it simmer for about an hour, partially covered with a lid.
- Meanwhile, in a separate saucepan, melt a cup of lard over medium heat until hot and bubbly. Gradually add in the flour while constantly stirring until you get a smooth paste-like consistency.
- Slowly pour this roux into the chili while continuously stirring to incorporate it well. Let the chili simmer for an additional 30 minutes until it thickens to your liking.
- Once done, turn off the heat and serve the chili in bowls, topped with your choice of toppings such as shredded cheese, dollop of sour cream, or sliced avocado. Pair this hearty and flavorful chili with some warm tortillas or freshly baked cornbread on the side.
Notes
- For an extra kick of flavor, try adding a tablespoon of ground cinnamon to the chili.
- To save time, you can use pre-cut pork cubes from your local grocery store.
- This chili tastes even better the next day, so feel free to make it ahead of time and let it sit in the fridge overnight for maximum flavor.
Nutrition
FAQs
Can I make this chili in a slow cooker?
Yes, you can easily adapt this recipe to be made in a slow cooker. Simply follow steps 1-4 on the stovetop and then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the roux in an hour before serving to thicken the chili.
Can I use beef instead of pork?
Yes, you can substitute the pork with beef for a different flavor profile. Just make sure to use a tender cut of beef and adjust cooking times as needed.
Is this safe for people with dietary restrictions?
This chili contains gluten and dairy, so it may not be suitable for those with celiac disease or lactose intolerance. However, the recipe is easily adaptable to meet specific dietary needs. You can use a gluten-free flour or cornstarch instead of all-purpose flour, and substitute dairy toppings with non-dairy alternatives.
Wrapping Up
Now that you know how to make Santiago’s Pork Green Chili, it’s time to give it a try! Experiment with different toppings and variations to make this chili your own.
Please share this article with your friends and family who are looking for a tasty chili recipe. Thank you for taking the time to read.
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more
