Santiago's Green Chili Recipe
Experience the vibrant flavors of Santiago's Green Chili Recipe, a hearty dish that embodies the spirit of Southwestern cuisine.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 pounds pork shoulder cubed
- 3 tablespoons flour
- 4 cups chicken broth
- 2 cups roasted green chiles peeled and chopped
- 1 jalapeño seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro
Instructions
- Heat the Oil: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
- Brown the Pork: Increase the heat to medium-high and add the cubed pork shoulder to the pot. Cook until the pork is browned on all sides.
- Add Flour: Sprinkle the flour over the pork and stir well to coat the meat evenly. Cook for about 2 minutes.
- Pour in Broth: Gradually add the chicken broth to the pot, stirring continuously to avoid lumps.
- Add Chiles and Spices: Mix in the green chiles, jalapeño, cumin, and oregano. Season with salt and pepper.
- Simmer: Reduce the heat to low and let Santiago's green chili simmer for about 1 to 1.5 hours, or until the pork is tender and the sauce has thickened.
- Finish with Cilantro: Stir in the fresh cilantro just before serving Santiago's green chili for a burst of flavor.
Notes
- Vegetarian Version: Replace pork with a mix of beans for a hearty vegetarian version of Santiago's green chili.
- Tomatillo Twist: Add chopped tomatillos for a tangy flavor in Santiago's green chili.
- Creamy Element: Stir in a dollop of cream for a richer texture in Santiago's green chili.
- Chicken Substitute: Use cubed chicken thighs instead of pork for a different twist on Santiago's green chili.
- Smoky Flavor: Include a bit of smoked paprika for a smoky undertone in Santiago's green chili.