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Santiago’s denver green chili recipe

Santiago’s denver green chili recipe

Kimberly Booker RD
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.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Curry
Cuisine American
Servings 4 quarts
Calories 50 kcal

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

Calories: 50kcal
Keyword Santiago’s denver green chili recipe
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