Savor the robust flavors of the Southwest with Santiago’s green chili. This recipe delivers a balanced, comforting dish that’s perfect for chilly evenings or casual gatherings. It combines tender pork, roasted green chilies, and aromatic spices in a simple, one-pot preparation.
Why This Recipe Works
- Roasting the green chilies intensifies their flavor and adds a subtle smokiness.
- Browning the pork in batches ensures a deep, caramelized crust without steaming.
- Simmering the chili for 90 minutes allows the pork to become fork-tender and the flavors to meld.
- Using both chicken broth and diced tomatoes creates a rich, well-rounded base.
- Finishing with fresh lime juice brightens the entire dish.
Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 pounds fresh poblano peppers
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Baking sheet
- Chef’s knife
- Cutting board
- Tongs
- Wooden spoon
- Blender or immersion blender (optional)
Instructions
Prepare the Green Chilies
Preheat your oven broiler to high. Place the poblano peppers on a baking sheet lined with aluminum foil. Position the baking sheet about 6 inches beneath the broiler element. Broil the peppers for 5-7 minutes per side, using tongs to turn them, until the skins are completely blackened and blistered. This process typically takes 15-20 minutes total. Immediately transfer the charred peppers to a large bowl and cover tightly with plastic wrap. Let them steam for 15 minutes—this loosens the skins for easy removal. After steaming, peel off the blackened skins under running water. Remove the stems and seeds, then dice the peppers into 1/2-inch pieces. Set aside. Tip: Wear disposable gloves while handling the peppers to protect your skin from capsaicin oils.
Brown the Pork
Pat the pork shoulder cubes completely dry with paper towels. This step is crucial for achieving proper browning. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add half of the pork cubes in a single layer, making sure they aren’t crowded. Cook without moving for 4-5 minutes until a deep golden-brown crust forms on the bottom. Flip each piece and cook for another 4 minutes until browned on all sides. Transfer the browned pork to a clean plate. Add the remaining tablespoon of oil to the pot and repeat the process with the second batch of pork. Proper browning creates fond—the flavorful browned bits on the bottom of the pot—that will enhance the chili’s depth.
Sauté the Aromatics
Reduce the heat to medium. Add the diced yellow onion to the same pot, scraping up any browned bits from the bottom. Cook the onion for 6-8 minutes, stirring occasionally, until it becomes translucent and begins to soften. Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic as it will turn bitter. This aromatic base forms the flavor foundation of your chili. The onions should be soft but not browned. If the pot seems dry, add a tablespoon of water to prevent sticking.
Combine and Simmer
Return all the browned pork and any accumulated juices to the pot. Add the diced roasted poblano peppers, canned diced tomatoes with their juices, chicken broth, ground cumin, dried oregano, salt, and black pepper. Stir thoroughly to combine all ingredients. Increase the heat to high and bring the mixture to a boil. Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid slightly ajar to allow some steam to escape. Simmer for 90 minutes, stirring occasionally, until the pork is completely tender and easily shreds with a fork.
Finish and Serve
After 90 minutes of simmering, remove the pot from heat. Stir in the chopped fresh cilantro and fresh lime juice. Taste the chili and adjust seasoning with additional salt if needed. The lime juice adds essential acidity that balances the rich flavors. Let the chili rest for 10 minutes before serving to allow the flavors to settle. Tip: For a thicker consistency, use an immersion blender to partially puree some of the chili right in the pot, or transfer 2 cups to a blender, puree until smooth, and stir back in. Serve hot with your preferred accompaniments.
Tips and Tricks
For a smokier flavor, add 1-2 chipotle peppers in adobo sauce, minced. If you prefer a thicker chili, mix 2 tablespoons of masa harina with 1/4 cup cold water to create a slurry, then stir it into the simmering chili during the last 15 minutes of cooking. The chili tastes even better the next day after flavors have fully melded. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat frozen chili, thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat, adding a splash of broth if needed.
Recipe Variations
- For a chicken version, substitute 2 pounds of boneless, skinless chicken thighs for the pork. Brown as directed, then reduce simmering time to 45-50 minutes until chicken is cooked through.
- Make it vegetarian by replacing the pork with 2 cans of drained pinto beans and using vegetable broth instead of chicken broth. Add the beans during the last 30 minutes of simmering.
- For extra heat, include 1-2 diced jalapeño peppers (seeds removed for less heat) when sautéing the onions. Adjust quantity based on your spice preference.
- Create a white chili by using 2 pounds of cubed chicken breast, white beans instead of tomatoes, and green chilies only. Use white chicken broth and finish with a dollop of sour cream.
- For a quicker version, use 4 cups of canned roasted green chilies instead of fresh poblanos. Look for Hatch green chilies for authentic Southwestern flavor.
Frequently Asked Questions
Can I use a different cut of pork?
Yes, pork butt or pork loin will work, though shoulder yields the most tender results. Avoid lean cuts like tenderloin as they can become dry during the long simmer. Pork shoulder contains more fat and connective tissue that breaks down into gelatin, creating a richer, more succulent chili.
How spicy is this green chili?
Poblano peppers are mild to medium in heat, similar to bell peppers with a slight kick. The recipe as written produces a mildly spicy dish. For less heat, remove all seeds and membranes from the poblanos. For more heat, add jalapeños or serrano peppers, or include some of the poblano seeds.
Can I make this in a slow cooker?
Yes. After browning the pork and sautéing the aromatics on the stovetop, transfer everything to a slow cooker. Add the remaining ingredients except cilantro and lime juice. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cilantro and lime juice just before serving.
What should I serve with green chili?
Traditional accompaniments include warm flour tortillas, cornbread, or rice. It also works well as a topping for burritos, enchiladas, or huevos rancheros. For a complete meal, serve with a simple side salad dressed with lime vinaigrette to complement the rich chili.
How do I store and reheat leftovers?
Cool completely, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the chili has thickened too much during storage.
Summary
Santiago’s green chili combines tender pork, roasted poblanos, and aromatic spices. The method ensures deep flavor development through proper browning and slow simmering. This versatile dish adapts to various proteins and heat preferences.
