We’ve got a real treat for you with our Santiago Green Chili Recipe, a fiery favorite that’s straight from the bustling streets of Santiago, Chile. This dish bursts with fresh green chilies, herbs and a hint of spice that captures the essence of Latin American cuisine.
It’s one of those recipes we turn to when craving something bold yet simple, perfect for weeknight dinners or lively gatherings. Join us as we share this easy twist on a classic that’ll elevate your cooking game and keep you coming back for more.
Ingredients
In our Santiago Green Chili Recipe, we select high-quality ingredients that capture the bold, vibrant essence of Latin American flavors. These components, used in sequence from base aromatics to proteins and spices, ensure a harmonious blend that makes this dish irresistible for any occasion.
Below, we list the ingredients in the order they are typically used, with precise measurements and prep notes for effortless preparation:
- Onions: 2 medium yellow onions, finely chopped, to build a flavorful base.
- Garlic: 4 cloves, minced, for adding aromatic depth right after the onions.
- Green Chilies: 1 pound fresh green chilies (such as Anaheim or poblano), seeded and diced, as the star ingredient that defines the Santiago Green Chili Recipe‘s signature heat.
- Jalapeños: 2 fresh jalapeños, sliced thinly, for an extra kick if desired.
- Pork Shoulder: 1.5 pounds, cubed into 1-inch pieces, to provide hearty protein that absorbs the spices.
- Tomatoes: 4 medium ripe tomatoes, diced, added next for acidity and texture.
- Chicken Broth: 4 cups low-sodium, to create a rich, simmering liquid.
- Cumin: 1 tablespoon ground, for earthy warmth.
- Oregano: 1 teaspoon dried, to enhance the herbaceous notes.
- Salt and Pepper: 1 teaspoon salt and ½ teaspoon black pepper, adjusted to taste for seasoning.
- Cilantro: ½ cup fresh leaves, roughly chopped, reserved for garnish at the end.
- Lime: 2 limes, juiced, for a bright finish that elevates the overall flavor profile.
This carefully curated list ensures our Santiago Green Chili Recipe delivers authentic taste with minimal effort.
Required Equipment
To prepare our vibrant Santiago Green Chili Recipe with ease, we need a selection of essential tools that ensure efficient and safe cooking. These items help us handle the ingredients seamlessly, from chopping fresh green chilies and onions to simmering the flavorful broth.
Here’s a list of the key equipment, organized by the stages of preparation:
- Large Dutch Oven or Heavy Pot: This is our primary vessel for browning the pork shoulder and simmering the chili to perfection. Opt for one that holds at least 6 quarts to accommodate all ingredients without overflow.
- Chef’s Knife: A sharp, sturdy knife essential for dicing onions, garlic, and chilies precisely, ensuring even cooking and enhancing the dish’s texture.
- Cutting Board: We recommend a large, stable wooden or plastic board to provide a safe surface for all our chopping tasks.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe’s balance of flavors, so use a set that includes both dry and liquid cups.
- Wooden Spoon or Silicone Spatula: Perfect for stirring the mixture without scratching our pot, allowing us to blend cumin, oregano, and other spices evenly.
- Can Opener: If using canned tomatoes, this tool makes quick work of opening them without hassle.
With these tools in hand, we transition smoothly from gathering ingredients to executing the steps, guaranteeing a confident and enjoyable cooking experience for our Santiago Green Chili Recipe.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through crafting our vibrant Santiago Green Chili with straightforward, step-by-step directions to achieve bold flavors and tender textures.
Prep Work
Before we begin cooking, let’s prepare our ingredients in the order they will be used to ensure efficiency and safety.
- Chop the onions: Dice 2 medium onions into ½-inch pieces to release their aromatic sweetness, setting the base for our dish.
- Mince the garlic: Finely chop 4 cloves of garlic to enhance the pungent, earthy notes that will infuse the chili.
- Prepare the chilies: Slice 6 fresh green chilies and 2 jalapeños into thin rings, removing seeds if you prefer less heat, to add a fiery yet fresh kick.
- Cube the pork shoulder: Cut 2 pounds of pork shoulder into 1-inch cubes, trimming excess fat for even browning and tender results.
- Dice the tomatoes: Chop 4 ripe tomatoes into ½-inch chunks to contribute juicy acidity that balances the spices.
- Measure the spices and herbs: In a small bowl, combine 1 tablespoon cumin, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper for quick access; also, roughly chop ½ cup cilantro and slice 1 lime into wedges for garnish.
Cooking
With our ingredients prepped, we now move to the stovetop to build layers of flavor through browning, simmering, and blending, resulting in a hearty Santiago Green Chili that’s irresistibly aromatic and rich.
- Brown the pork: In a large Dutch oven over medium-high heat, add 2 tablespoons oil and sear the cubed pork shoulder for 5-7 minutes until golden brown on all sides, allowing the meat’s savory juices to develop and fill the kitchen with an inviting, meaty aroma.
- Sauté the aromatics: Add the chopped onions and minced garlic to the pot, stirring with a wooden spoon for 3-4 minutes until they soften and release a fragrant, sweet scent that forms the flavorful foundation of our chili.
- Incorporate the chilies: Stir in the sliced green chilies and jalapeños, cooking for 2 minutes to mellow their sharp heat and blend with the onions for a vibrant, spicy infusion.
- Add tomatoes and broth: Pour in the diced tomatoes and 4 cups chicken broth, bringing the mixture to a gentle boil while the tomatoes’ bright acidity cuts through the richness, creating a hearty base.
- Season and simmer: Sprinkle in the measured cumin, oregano, salt, and pepper, then reduce heat to low and simmer uncovered for 1-1.5 hours, stirring occasionally, until the pork becomes fork-tender and the sauce thickens to a velvety consistency that coats your spoon.
- Finish and rest: Remove from heat and stir in the chopped cilantro for a fresh, herbaceous lift, then let the chili rest for 5 minutes to allow flavors to meld into a symphony of spicy, tangy, and savory notes before serving with lime wedges.
Make-Ahead Instructions
One of the beauties of our Santiago Green Chili recipe is its flexibility for busy schedules—we can prepare it in advance to let the flavors meld and intensify, making it even more aromatic and satisfying when served. This approach ensures the tender pork and vibrant green chilies retain their bold, spicy essence while simplifying mealtime.
Preparing the Chili Ahead
Follow these steps to make our Santiago Green Chili up to several days in advance:
- Cook the chili completely: After simmering the pork until tender and adding the final touches of fresh cilantro, remove the pot from heat. This allows the dish to cool properly and prevents bacterial growth.
- Cool it quickly: Transfer the chili to a shallow container and let it cool at room temperature for no more than 2 hours. We recommend stirring occasionally to release heat evenly, preserving the dish’s rich, herbaceous aroma.
- Portion for storage: Divide the cooled chili into airtight containers or freezer-safe bags. For optimal flavor, label each with the date and portion size to make reheating straightforward.
Storage Guidelines
Storing our Santiago Green Chili properly maintains its hearty texture and spicy kick. Here’s a quick overview of storage options in a markdown table for easy reference:
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigeration | Up to 4 days | Keep in the fridge at 40°F (4°C) or below; this enhances the cumin and oregano flavors over time. |
| Freezing | Up to 3 months | Use freezer-safe containers to avoid freezer burn, ensuring the pork remains juicy and the green chilies stay vibrant upon thawing. |
Reheating Steps
- Thaw if frozen: If the chili is frozen, transfer it to the refrigerator overnight to thaw safely. This step prevents uneven heating and maintains the dish’s appetizing texture.
- Reheat on the stove: Place the chili in a large pot over medium heat. Stir occasionally with a wooden spoon until it reaches a simmer—about 10 to 15 minutes. We add a splash of chicken broth if needed to restore the original consistency, amplifying the fresh, zesty notes of lime and cilantro.
- Check and adjust: Taste for seasoning once heated through, adding a pinch of salt and pepper if necessary. For the best sensory experience, serve immediately to highlight the deepened, smoky flavors that develop during storage.
Conclusion
We’ve loved sharing this Santiago Green Chili recipe with you, as it’s become a go-to favorite in our kitchen. It’s not just about the bold flavors—it’s the way it brings people together over a simple, satisfying meal.
Experiment with your own twists to make it yours, and you’ll see why we keep coming back for more. Trust us, once you’ve tried it, this dish will elevate your weeknight dinners and gatherings effortlessly.
Frequently Asked Questions
What is the Santiago Green Chili Recipe?
The Santiago Green Chili Recipe is a flavorful Latin American dish featuring fresh ingredients like onions, garlic, green chilies, jalapeños, pork shoulder, tomatoes, and spices such as cumin and oregano. It’s perfect for weeknight dinners or gatherings, offering bold flavors with easy preparation. This recipe delivers an authentic taste that’s simple yet satisfying.
What ingredients are needed for Santiago Green Chili?
Key ingredients include onions, garlic, fresh green chilies, jalapeños, pork shoulder, tomatoes, chicken broth, cumin, oregano, salt, pepper, cilantro, and lime. They’re listed in cooking order for a harmonious blend. Use precise measurements for the best results, ensuring an authentic and vibrant flavor with minimal effort.
What equipment is required to make this recipe?
You’ll need a large Dutch oven or heavy pot for cooking, a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, a wooden spoon or spatula for stirring, and a can opener for tomatoes. These tools ensure safe, efficient preparation and a smooth cooking experience.
How do I prepare Santiago Green Chili?
Start by chopping onions, garlic, chilies, and pork. Brown the pork in a pot, sauté aromatics, add chilies, tomatoes, broth, and seasonings, then simmer until tender. Finish with cilantro and let it rest. The whole process takes about 1-2 hours, making it straightforward for home cooks.
Can I make Santiago Green Chili ahead of time?
Yes, prepare it in advance to let flavors intensify. Cook fully, cool, and store in the fridge for up to 3 days or freeze for 2-3 months. Reheat gently on the stove to maintain texture. This makes it ideal for busy days, ensuring a delicious meal with minimal last-minute effort.
How should I store and reheat leftovers?
Store cooled chili in airtight containers in the fridge for up to 3 days or freeze for 2-3 months. For reheating, use the stove over low heat with a splash of broth to keep it moist, or microwave in short bursts. This preserves the spicy, rich flavors for enjoyable meals later.