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Bowl of foolproof Santiago's green chili topped with cilantro and served with warm tortillas
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Foolproof Santiago's Green Chili Recipe

A tested copycat of Santiago's green chili — slow-simmered pork, roasted green chiles, and a thick, spoon-clinging base that holds up through reheating and freezing.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 310kcal

Ingredients

For the Pork:

  • 3 lb pork shoulder, trimmed and cut into 1-inch cubes
  • 2 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Green Chili Base:

  • 1 large yellow onion, diced
  • 4 clove garlic, minced
  • 3 cup roasted, peeled, chopped Hatch or Anaheim green chiles (about 8–10 fresh, or two 27 oz cans fire-roasted whole green chiles)
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 6 cup chicken broth
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional)
  • Salt, to taste

For the Roux:

  • 3 tablespoon all-purpose flour
  • 3 tablespoon butter or pork fat

For Serving:

  • Chopped cilantro
  • Diced white onion
  • Lime wedges
  • Warm flour tortillas

Instructions

  • Pat the pork dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear the pork in batches until deeply browned on at least two sides, about 3–4 minutes per batch. Remove and set aside.
  • In the same pot, sauté the diced onion for 4–5 minutes until soft, then add the garlic and cook for 1 more minute.
  • Return the pork to the pot along with the roasted green chiles, diced tomatoes, chicken broth, cumin, oregano, and paprika. Bring to a simmer, partially cover, and cook for 60–75 minutes, until the pork is fork-tender.
  • While the chili simmers, melt the butter in a small saucepan over medium heat and whisk in the flour. Cook for 2 minutes, whisking constantly, until lightly toasted-smelling.
  • Whisk 1 cup of the hot chili liquid into the roux until smooth, then stir the tempered roux back into the pot.
  • Simmer uncovered for 15 more minutes, until the chili coats the back of a spoon and holds a clean line when you drag a finger through it. Taste and adjust salt.
  • Serve hot with cilantro, diced onion, lime wedges, and warm flour tortillas.

Notes

  • Roast fresh chiles under the broiler for 8–10 minutes per side, until the skins blister and char, then peel and chop before adding to the pot.
  • Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months — the roux-thickened base holds its texture well through freezing.
  • If the chili thickens too much on reheating, add a splash of chicken broth while warming it gently on the stove.
  • For a gluten-free version, replace the flour roux with masa harina whisked into 1 cup of hot broth.
  • Salt is easiest to adjust after the roux is stirred in — the thickened base mutes seasoning more than the thin broth did.