If you love bold Southwestern flavors, this Santiago’s Green Chili recipe is a must-try. Rich, slow-cooked pork, roasted Hatch or Pueblo green chiles, and a smooth, hearty texture make this dish comforting and unforgettable. It’s the kind of recipe that fills your kitchen with mouthwatering aroma and brings everyone to the table.
This green chili recipe is simple to prepare but packed with deep flavor thanks to slow cooking. Whether you serve it over burritos, with tortillas, or as a comforting bowl on its own, it’s always satisfying. The best part? You only need basic ingredients and a slow cooker to make this authentic-style pork green chili at home.
If you’ve been searching for an easy, homemade green chili recipe with pork that tastes like your favorite restaurant version, this one is for you.
What Is Santiago’s Green Chili?
Santiago’s Green Chili is a classic Colorado-style green chili made with roasted green chiles and tender pork. Unlike thinner chili soups, this version is thick, smooth, and rich. It’s often served over burritos, smothered on enchiladas, or enjoyed as a flavorful sauce.
The key ingredient is roasted Hatch or Pueblo green chiles. These chiles give the dish its signature smoky heat and bright flavor. Combined with pork broth, tomato sauce, and slow-cooked pork tenderloin, the result is a comforting, savory chili that’s both hearty and versatile.
Why You Will Love This Recipe
- Rich and flavorful – Slow cooking creates deep, bold taste.
- Perfect texture – Blending makes it thick and smooth.
- Simple ingredients – Easy-to-find pantry staples.
- Great for meal prep – Tastes even better the next day.
- Versatile – Use it as a sauce, topping, or main dish.
This easy pork green chili recipe is perfect for busy days because the slow cooker does most of the work.
Equipment’s
- Cast iron skillet
- Mixing bowl
- Cutting board
- Sharp knife
- Blender or immersion blender
- Measuring cup
- Measuring spoon
- Wooden spoon
- Slow cooker
Ingredients With Amounts
- 18 medium roasted Hatch or Pueblo green chiles (reserve 2 for later)
- 12 oz Hunt’s No-Salt-Added Tomato Sauce, Recommended
- ⅓ cup US Dreams Lard, Recommended
- ¾ lb Tyson Pork Tenderloin, Recommended
- 6 cups pork broth
- ⅓ cup water
- ⅓ cup white flour
- Salt to taste
These ingredients create a smooth and flavorful green chili with pork that is not too spicy but full of authentic taste.
Instructions
Step 1: Prepare the Chiles
Roughly chop 16 roasted green chiles. Place them at the bottom of your slow cooker. Save the remaining 2 chiles for later.
Step 2: Sear the Pork
Melt the lard in a cast iron skillet over high heat. Add the pork tenderloin and sear for 2–3 minutes on each side without moving it. This step locks in flavor and adds richness.
Step 3: Slow Cook
Transfer the pork into the slow cooker. Add the melted lard, tomato sauce, and pork broth. Cover and cook on low for 8 hours.
Step 4: Thicken the Chili
During the 8th hour, remove the pork and place it on a cutting board. In a small bowl, mix water and flour until smooth. Pour this mixture into the slow cooker and stir well.
Step 5: Blend
Use an immersion blender to blend the chili mixture until smooth. If using a regular blender, carefully blend in small batches and return to the slow cooker.
Step 6: Add Pork Back
Shred the cooked pork using two forks. Add it back to the slow cooker. Chop the remaining 2 green chiles and stir them in.
Step 7: Final Cook
Cover and cook for another 35–45 minutes until the chili thickens to your desired consistency.
Step 8: Serve
Taste and add salt if needed. Serve hot with tortillas, burritos, tacos, or enchiladas.
Notes
- Roasted green chiles give the best flavor. Freshly roasted Hatch or Pueblo chiles are ideal.
- Blending is important for smooth texture.
- Adjust thickness by adding a little more broth if needed.
- The chili will thicken more as it cools.
Variations
- Spicier Version – Add jalapeños or hot green chiles.
- Thicker Chili – Use slightly more flour slurry.
- Tomatillo Twist – Replace part of the tomato sauce with blended tomatillos.
- Chicken Option – Substitute pork with shredded chicken breast.
These variations allow you to customize your homemade green chili recipe to your taste.
Tips
- Sear the pork properly for extra depth of flavor.
- Always mix flour with water first to avoid lumps.
- Blend carefully if using a countertop blender to avoid splashing hot liquid.
- Make it a day ahead for even better flavor.
Since you prefer simple, easy-to-follow recipes, this step-by-step method keeps everything clear and beginner-friendly.
What to Serve With Santiago’s Green Chili?
This pork green chili is incredibly versatile. Here are popular serving ideas:
- Smothered over breakfast burritos
- On top of enchiladas
- With warm flour tortillas
- Over rice
- As a dip with tortilla chips
- Alongside tacos
It also works beautifully as a sauce for baked potatoes or grilled meats.
How to Store Santiago’s Green Chili?
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Warm on the stovetop over medium heat, stirring occasionally. Add a little broth or water if it becomes too thick.
Our Other Recipes:
Authentic Santiago’s Green Chili Recipe With Pork
Equipment & Tools
- Cast-Iron Skillet
- Mixing Bowl
- Cutting Board
- Sharp Knife
- Blender or immersion blender
- Measuring Cup
- Measuring Spoon
- Wooden Spoon
- Slow Cooker
Ingredients
- 18 medium roasted Hatch or Pueblo green chiles reserve 2 for later
- 12 oz Hunt’s No-Salt-Added Tomato Sauce, Recommended no salt added recommended
- ⅓ cup US Dreams Lard, Recommended
- ¾ lb Tyson Pork Tenderloin, Recommended
- 6 cups pork broth
- ⅓ cup water
- ⅓ cup white flour
- Salt to taste
Instructions
- Roughly chop 16 roasted green chiles. Place them at the bottom of your slow cooker. Save the remaining 2 chiles for later.
- Melt the lard in a cast iron skillet over high heat. Add the pork tenderloin and sear for 2–3 minutes on each side without moving it. This step locks in flavor and adds richness.
- Transfer the pork into the slow cooker. Add the melted lard, tomato sauce, and pork broth. Cover and cook on low for 8 hours.
- During the 8th hour, remove the pork and place it on a cutting board. In a small bowl, mix water and flour until smooth. Pour this mixture into the slow cooker and stir well.
- Use an immersion blender to blend the chili mixture until smooth. If using a regular blender, carefully blend in small batches and return to the slow cooker.
- Shred the cooked pork using two forks. Add it back to the slow cooker. Chop the remaining 2 green chiles and stir them in.
- Cover and cook for another 35–45 minutes until the chili thickens to your desired consistency.
- Taste and add salt if needed. Serve hot with tortillas, burritos, tacos, or enchiladas.
Notes
Nutrition
Frequently Asked Questions
What to Serve with Santiago’s Green Chili?
There are countless ways to enjoy Santiago’s green chili sauce! It’s fantastic as a bright, zesty sauce for marinated chicken and fish.
This recipe pairs well with almost any Mexican dish because it uses traditional Mexican ingredients. Serve Santiago’s green chili sauce with tortilla chips or as an ingredient in burritos.
Serve with a slice of garlic bread or cornbread for a healthy, hearty meal.
How To Store & Reheat Santiago’s Green Chili?
This green chili can be kept in the refrigerator for up to five days. Keep this chili in the freezer for up to three months for long-term storage.
The microwave is the quickest way to reheat this chili. To ensure that the chili reheats evenly, use a microwave-safe dish with a vented lid.
What Are The Health Benefits Of Santiago’s Green Chili Recipe?
The main ingredients of this Santiago’s Green Chili Recipe are green chillies, pork, and tomato sauce. They have numerous health benefits, which I will go over in detail below.
Green Chilies: Eating green chillies in foods and dishes has numerous health benefits. Green chillies may be beneficial to the heart and stomach, as well as in the treatment of microbial infections. It can also help reduce your risk of stroke and cancer.
Pork: Pork is an excellent source of B vitamins, both of which are essential for healthy red blood cell formation and neurological function. The heme iron found in red meats, like pork, is readily absorbed by the human digestive system, making it another excellent source of iron.
Tomato Sauce: Tomato sauce contains a lot of vitamins and minerals. Tomatoes, whether eaten whole or in sauce form, are high in natural vitamins and minerals such as Vitamin A, K, B1, B3, B5, B6, B7, and C.
Does Santiago’s green chili contain meat?
Green chili from Santiago is a well-known dish that hails from Denver, Colorado. This recipe is a great recipe that showcases Colorado’s Mexican cuisine. Mexican colonists in Colorado’s San Luis Valley combined their passion for the chili and mutton barbecued pork with local ingredients to make them unique and fascinating chili.
Is it possible to ship Santiago’s green chili?
Santiago’s Distribution, Inc. is committed to increasing the demand for “Santiago’s authentic Green Chile Sauce with Pork.” This chili sauce is the basis of our rapidly growing and thriving restaurant chain. They are sorry for any inconvenience, however, they are not shipping any chiles currently.
Does Santiago’s Green Chile contain gluten?
Yes, all of their Pork and Veggie Kickin’ Green Chilis can be made gluten-free. They make use of corn masa in place of flour. The original no.
Our Other Recipes:
Conclusion
This Santiago’s Green Chili recipe is rich, hearty, and full of authentic Southwestern flavor. With roasted green chiles, tender shredded pork, and a perfectly thick texture, it’s comfort food at its best. The slow cooker makes it easy, and the simple ingredients keep it budget-friendly.
Whether you serve it over burritos, tacos, or enjoy it by the bowl, this homemade pork green chili will quickly become a family favorite. Make a big batch, store leftovers, and enjoy bold flavor anytime.
Your recipe for Santiago’s green chili sauce is the closet recipe I’ve found that has almost identical ingredients as listed on the Santiago’s label. One ingredient that is listed but you do not include in your recipe is garlic salt. I would think this spice is critical to duplicating the taste of the original sauce. I’ll be trying your recipe but will be adding garlic salt and substituting crushed tomatoes for the tomato sauce because Santiago’s has pieces of tomato in their sauce and crushed tomatoes on their ingredient label.
Looking forward to trying your recipe with those changes.
Cheers.
I agree. Can’t wait to try this!
Can’t wait to try this recipe. Miss Santiago’s beef & beans burritos big time. Does anyone have the recipe for their ground beef, and refried beans recipes? And what flour tortillas do they use. Thanks all