Before we dive in, have you thought about what to pair with Santiago’s Denver Green Chili? It’s versatile and plays well with many dishes. Think fluffy white rice, warm flour tortillas, or a slice of cornbread. Now, onto the main event!
Whether you’re a spicy food aficionado or just looking to expand your culinary horizons, you’ve hit the jackpot with Santiago’s Denver Green Chili recipe. This isn’t just any chili; it’s a culinary experience wrapped up in a bowl. In our family, this chili brings everyone together around the table. Ready to dive in? Let’s start cooking!
What is Santiago’s Denver Green Chili Recipe?
So, what makes this dish special? Santiago’s Denver Green Chili is not your typical chili recipe. Originating from Denver but famous nationwide, this chili is a unique blend of fresh green chiles, spices, and succulent diced pork. Imagine a hearty, savory, and spicy concoction that’s perfect for any meal. It’s the kind of dish that warms you up from the inside out.
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What Makes This Recipe Different?
You might wonder why this recipe stands out. Well, it marries classic flavors with a Denver twist. The use of freshly roasted green chiles and rendered lard gives it a unique depth of flavor you won’t find in any generic chili recipe. Plus, it strikes the perfect balance between heat and savory richness, making it accessible to everyone, whether you love mild or fiery flavors.
How Does It Taste Like?
A steaming bowl of thick, rich chili bursting with smoky, spicy notes, and tender chunks of pork. Each bite is a harmony of flavors – the spiciness of jalapeños, the earthiness of cumin, and the boldness of smoked paprika. It offers a warming sensation, intensified by the garlic and various spices, that keeps you coming back for more.
Ingredients You’ll Need to Make This Dish
To whip up this delicious chili, you’ll need:
- 1½ cups mild or hot green chiles
- 1 cup all-purpose flour
- 1 tsp freshly ground black pepper
- 1 can (14 oz) diced tomatoes
- 4 garlic cloves, minced
- 1½ cups canned jalapeños
- 3 cans chicken stock
- ¼ tsp dried sage
- 1 tbsp smoked paprika
- 1 tbsp + ½ cup rendered lard
- ¼ tsp ground cumin
- 1 tsp chili powder
- 1 lb pork, diced into ¼ to ½-inch pieces (pork loin or shoulder)
- 6 oz tomato paste
- 2 cups water
- 2 tbsp chicken bouillon granules
- 1 cup onion, finely minced
- 1 tsp oregano, dried
- 1½ tbsp dry mustard powder
Now, onto the cooking part!
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
First things first, get all your ingredients together. Preparation is key to a smooth cooking experience.
Step 2: Brown the Pork
In a large pot, heat 1 tbsp of the rendered lard over medium-high heat. Add the diced pork and brown evenly. This step locks in the juices and adds a rich flavor.
Step 3: Sauté Aromatics
Once the pork is browned, add the minced onion and garlic. Continue to sauté until the onion becomes translucent.
Step 4: Add Dry Ingredients
Sprinkle in the flour, black pepper, dry mustard powder, dried sage, smoked paprika, ground cumin, and chili powder. Stir well to combine, ensuring the flour coats the pork pieces evenly.
Step 5: Introduce Tomatoes and Chiles
Add the diced tomatoes, green chiles, and jalapeños. Mix thoroughly to spread the spices evenly.
Step 6: Add Liquids
Pour in the chicken stock, water, and tomato paste. Stir until the tomato paste is fully dissolved.
Step 7: Simmer
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 1-2 hours. Stir occasionally to prevent sticking.
Step 8: Adjust Seasoning
Towards the end of cooking, taste your chili and adjust the seasoning. Add more salt, pepper, or spices if needed. Also, add the remaining ½ cup rendered lard for extra richness.
Tips & Tricks On Making Santiago’s Denver Green Chili
- Roast Your Own Chiles: If possible, roast fresh green chiles yourself. It adds an unbeatable smoky flavor.
- Low and Slow: Slow cooking allows the flavors to meld together beautifully.
- Make Ahead: This chili tastes even better the next day. Make it ahead and let the flavors develop.
- Thickening: If you prefer a thicker chili, mix a bit of cornstarch with water and add towards the end.
- Adjust Heat Levels: Play around with the chili varieties to adjust the heat level to your liking.
Nutrition Information
How Do I Store This Dish?
You can store this chili in an airtight container in the refrigerator for up to five days. For longer storage, freeze it. It keeps well for up to three months in the freezer. Just make sure to cool it completely before freezing.
Substitutes You Can Use in Santiago’s Denver Green Chili
If you’re missing an ingredient, don’t fret. Here are some excellent substitutes you can use:
- Pork: You can substitute with chicken or turkey. They both work beautifully.
- Green Chiles: Use poblano or bell peppers if green chiles aren’t available.
- Rendered Lard: Olive oil or vegetable oil works as a suitable replacement.
- Chicken Stock: Vegetable stock can be used for a vegetarian twist.
- Tomato Paste: Crushed tomatoes can add a similar richness if you don’t have tomato paste.
Santiago’s denver green chili recipe
Equipment
- Large Pot
- Spoon
Ingredients
- 1½ cups mild or hot green chiles
- 1 cup all-purpose flour
- 1 tsp freshly ground black pepper
- 1 can 14 oz diced tomatoes
- 4 garlic cloves minced
- 1½ cups canned jalapeños
- 3 cans chicken stock
- ¼ tsp dried sage
- 1 tbsp smoked paprika
- 1 tbsp + ½ cup rendered lard
- ¼ tsp ground cumin
- 1 tsp chili powder
- 1 lb pork diced into ¼ to ½-inch pieces (pork loin or shoulder)
- 6 oz tomato paste
- 2 cups water
- 2 tbsp chicken bouillon granules
- 1 cup onion finely minced
- 1 tsp oregano dried
- 1½ tbsp dry mustard powder
Instructions
Step 1: Prepare Your Ingredients
- First things first, get all your ingredients together. Preparation is key to a smooth cooking experience.
Step 2: Brown the Pork
- In a large pot, heat 1 tbsp of the rendered lard over medium-high heat. Add the diced pork and brown evenly. This step locks in the juices and adds a rich flavor.
Step 3: Sauté Aromatics
- Once the pork is browned, add the minced onion and garlic. Continue to sauté until the onion becomes translucent.
Step 4: Add Dry Ingredients
- Sprinkle in the flour, black pepper, dry mustard powder, dried sage, smoked paprika, ground cumin, and chili powder. Stir well to combine, ensuring the flour coats the pork pieces evenly.
Step 5: Introduce Tomatoes and Chiles
- Add the diced tomatoes, green chiles, and jalapeños. Mix thoroughly to spread the spices evenly.
Step 6: Add Liquids
- Pour in the chicken stock, water, and tomato paste. Stir until the tomato paste is fully dissolved.
Step 7: Simmer
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 1-2 hours. Stir occasionally to prevent sticking.
Step 8: Adjust Seasoning
- Towards the end of cooking, taste your chili and adjust the seasoning. Add more salt, pepper, or spices if needed. Also, add the remaining ½ cup rendered lard for extra richness.
Notes
- Roast Your Own Chiles: If possible, roast fresh green chiles yourself. It adds an unbeatable smoky flavor.
- Low and Slow: Slow cooking allows the flavors to meld together beautifully.
- Make Ahead: This chili tastes even better the next day. Make it ahead and let the flavors develop.
- Thickening: If you prefer a thicker chili, mix a bit of cornstarch with water and add towards the end.
- Adjust Heat Levels: Play around with the chili varieties to adjust the heat level to your liking.
Nutrition
Frequently Asked Questions
1. Can I Make This Recipe in a Slow Cooker?
Absolutely! Brown the pork and sauté the onions and garlic first. Then, transfer everything to a slow cooker and cook on low for 6-8 hours.
2. Is This Recipe Spicy?
It can be! The heat level depends on the green chiles and jalapeños. You can always adjust to your preferred level.
3. Can I Use Fresh Jalapeños Instead of Canned?
Yes, of course. Fresh jalapeños will add an additional fresh kick.
4. What Can I Pair It With?
White rice, tortillas, or a dollop of sour cream go wonderfully with this chili. It’s quite versatile.
5. Can I Make It Vegetarian?
Certainly! Swap out the pork and chicken stock for tofu and vegetable stock. You’ll still get a deliciously rich soup.
Conclusion
There you have it, folks. A complete guide to making Santiago’s Denver Green Chili. This dish is a celebration of flavor, texture, and warmth. Whether it’s a family dinner or a weekend get-together, this recipe is sure to steal the show. Give it a whirl and let your taste buds thank you!
Happy cooking!
