Santiago green chili recipe
A bold and cozy twist on a Southwestern classic. This green chili blends tender meat, fire-roasted chilies, and savory spices into a comforting, versatile dish that’s as perfect over eggs as it is inside burritos. Easy to make, freezer-friendly, and even better the next day.
Equipment
- Large pot or slow cooker
- Knife & cutting board
- Measuring cups & spoons
- Wooden spoon
- Blender or food processor (optional)
Ingredients
- 1 lb cooked shredded meat (chicken, pork, or browned beef)
- 1½ cups fire-roasted green chilies diced
- 1 large onion finely chopped
- 4 garlic cloves minced
- 2 tbsp oil vegetable, olive, or avocado
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp dried sage optional
- 3 cups chicken broth
- 1 cup water
- 1 chicken bouillon cube or paste equivalent
- 2 tbsp cornstarch + ½ cup water for slurry
- Salt & pepper to taste
- Optional add-ins:
- Diced potatoes ¼-inch cubes
- Jalapeños
- Red chili flakes
- Spicy salsa
Instructions
- Sauté the Aromatics
- Heat 2 tbsp oil in a large pot over medium heat.
- Add chopped onions and garlic, and cook for 5–7 minutes, until softened and fragrant.
- Toast the Spices
- Stir in cumin, oregano, and sage.
- Cook for 30 seconds to bloom the flavors.
- Add Meat & Chilies
- Add shredded meat, green chilies, and optional diced potatoes.
- Stir well to coat everything with spices.
- Add Liquids
- Pour in chicken broth, water, and add bouillon cube.
- Bring to a gentle boil, then reduce heat to low.
- Simmer
- Cover and simmer for at least 1 hour on the stovetop, or 6 hours on low in a slow cooker.
- Stir occasionally.
- Thicken
- Mix 2 tbsp cornstarch with ½ cup water to make a slurry.
- Stir into the chili and cook uncovered for 10–15 minutes, until thickened.
- Optional Blending
- For a smoother texture, blend half the chili and return it to the pot.
Notes
❄️ Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Portion into jars or containers and freeze for up to 12 months.
- Reheat: Warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally.