If you’ve ever had the joy of pulling up to a Santiago’s Mexican Restaurant in Colorado and ordering a smothered burrito or a breakfast plate drenched in their legendary pork green chili, you already know: this isn’t just sauce — it’s a way of life.
Inspired by their rich, spicy, tangy chili, this homemade version delivers all that depth and slow-cooked flavor right from your own stovetop.
It’s hearty, slightly smoky, full of tender pork, and loaded with roasted green chiles. Whether you serve it over eggs, burritos, or just with a warm tortilla, it’s the kind of meal that sticks with you — in the best way.
Why You’ll Love This Recipe
This recipe is all about big flavor with minimal fuss. You don’t need fancy cuts of meat or specialty spices — just pork shoulder, fire-roasted green chiles, garlic, and a handful of pantry staples.
The result is a deeply flavorful green chili that’s thick enough to coat a burrito but spoonable enough to enjoy solo. It’s naturally gluten-free, totally freezer-friendly, and can be made mild or spicy depending on your heat level.
What You’ll Need
- 2 tablespoons vegetable oil
- 2½ pounds boneless pork shoulder, cut into 1-inch cubes
- Salt and pepper
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1½ cups water
- 2 cups chopped roasted green chiles (Hatch or Anaheim)
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening, optional)
Pro Tips
- Sear the pork well — browning adds tons of flavor that makes this chili extra rich.
- Use Hatch green chiles if you can find them — they’re smoky and earthy and totally worth it.
- Don’t rush the simmer — low and slow makes the pork melt-in-your-mouth tender.
- Adjust the heat level with mild or hot chiles depending on your spice preference.
- Make a double batch and freeze half for easy dinners later!
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or heat-safe spatula
- Knife and cutting board
- Measuring cups and spoons
- Small bowl for cornstarch slurry
Substitutions and Variations
- Pork: Use ground pork or even cooked shredded chicken in a pinch.
- Tomatoes: Swap for fire-roasted tomatoes or omit for a more traditional version.
- Chiles: Use canned green chiles or roast fresh poblanos or Anaheims at home.
- No cornstarch? Let the chili reduce naturally for a thicker consistency.
Make Ahead Tips
You can make this chili 1–2 days ahead — the flavor only gets better! Let it cool, then refrigerate in a sealed container.
It also freezes beautifully for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water if it thickens too much.
Instructions
1. Sear the Pork
Heat vegetable oil in a large Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in batches until browned on all sides. Transfer to a plate.
2. Sauté Onion and Garlic
In the same pot, reduce heat to medium. Add chopped onion and cook 4–5 minutes until soft. Stir in garlic and cook for another 30 seconds.
3. Add Remaining Ingredients
Return pork to the pot. Stir in green chiles, diced tomatoes with green chilies, cumin, oregano, smoked paprika, chicken broth, and water. Bring to a boil.
4. Simmer Low and Slow
Reduce heat to low. Cover and simmer for 1½ to 2 hours, until pork is tender and flavors are fully blended. Stir occasionally.
5. Thicken (Optional)
For a thicker chili, whisk cornstarch with cold water in a small bowl, then stir into the chili. Simmer uncovered for 10 minutes until thickened.
6. Taste and Serve
Taste and adjust seasoning with salt and pepper. Serve hot with warm tortillas, over burritos, or with eggs for a hearty breakfast.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
For freezing, cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe FAQs
Q: Can I use ground pork instead of cubed pork shoulder?
Yes! Brown it well and reduce simmer time to 30–40 minutes since ground meat cooks faster.
Q: How spicy is this?
Mild if using canned green chiles and no seeds. For heat, go with hot Hatch chiles or add crushed red pepper.
Q: Can I make it in a slow cooker?
Absolutely! Brown the pork and sauté the onions first, then transfer everything to the slow cooker. Cook on low for 6–8 hours.
Q: What can I serve it with?
Tortillas, over eggs, with rice, or smothered over burritos. You can’t go wrong!
Bold, Comforting, and Full of Southwest Flavor
This Santiago’s-Inspired Pork Green Chili is a hug in a bowl — warm, satisfying, and packed with the flavor that made it a Colorado favorite.
Whether you ladle it over breakfast burritos or dip a tortilla right into the pot, it’s the kind of meal that brings people to the table fast.
Make a big batch, freeze some for later, and don’t forget to let me know how yours turned out! Did you go mild or spicy? Add a twist? Leave a comment below — I’d love to hear your version!