... Santiago Green Pepper Recipe {CopyCat Version!} | Dance of Stoves

Santiago Green Pepper Recipe {CopyCat Version!}

The recipe for Santiago green pepper
Santiago's Green Chili Recipe is a juicy, flavorful chilli that will make your mouth water and warm your tummy

Santiago's green chilli recipe is a delicious side dish or main course. 

The fresh ingredients in this recipe will make you want more. 

You can use your fresh market produce with this recipe.

Santiago green pepper is a New Mexico staple. 

This chilli is delicious and great for enchiladas, burritos and tamales. 

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New Mexico, Texas, and Arizona are popular places to eat this green chilli recipe.

Many people keep chilli peppers in their pantry because of their nutritional value and health benefits. 

People concerned about their health and well-being often look to Chile to improve their general well-being.

My mother-in-law introduced me to this green pepper recipe. 

The concept was new to me. 

All of his friends are from New Mexico, so he learned it from them. 

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So far, I haven't seen it anywhere else. 

He said this green chilli is famous in winter and spring. 

The whole family loves it, especially when I cook for them when it's cold!

Mexican cuisine is my favourite cuisine, as anyone who knows me will attest. 

Santiago's green chilli recipe is a delicious side dish or main course. 

Fresh, homemade green chilli sauce is one of my favourite ways to eat Mexican food. 

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Green peppers add so much flavour to any dish, and this recipe is so quick and easy to make! 

In a pinch, I often use this recipe to feed my family.

The recipe for Santiago green pepper
Chubby’s Green Chili (Copycat)

Chubby's Green Chili (Copycat)
Chubby's Green Chili is my copycat version of the top-secret recipe from the Original Chubby's at 38th Street of Denver. 

The original recipe is a secret family recipe, and they never show it to anyone. 

The recipe smothers everything in this warm tasty green chilli sauce. 

It was an excellent first shot but lacked a specific unique character. 

I like flavour about 90-90 per cent, but I'm still wrestling with how to describe texture. 

It remains a work in progress – I aim to achieve over 95% in taste and texture.

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Denver Green Chili

Denver Green Chili Topped Breakfast Burrito with Processed Cheese and Minced Chili Topping
Denver green chilli, found nowhere else than here, is one of those regional specialities that make us us.

I created this as an imitation of Santiago's green chilli recipe, although the result is indicative of the overall style. 

Gustavo Arellano was the first person to explain what makes this style of green chilli unique in his book Taco USA: How Mexican Food Conquered America. 

Write about the people of the San Luis Valley,

Much of New Mexico's culinary influence also made the trip: the use of chili, lamb, and an appreciation of advovada (marinated pork). From this foundation, Colorado-Mexican cuisine evolved. The chili became more of a sauce, almost indistinguishable from the nacho cheese to the outside eye, but fierce, green, a rocky mountain ratatouille with chunks of pork, tomatoes, jalapenos, diced green chili, salt and red chili powder, a sedative. balm to protect against raging winters.

In another article, he describes the style as such:

Mile High City's contributions to the food of the Southwest aren't just a galaxy apart from Mexico; they are a whole universe ... The green chili has an orange tint, not to salute the Denver Broncos, but to the whole tomato. It looks more like a stew than a sauce, but it's still hotter than chili in New Mexico (although less hot than the Pueblo style).

(By the way, if that sort of thing interests you, Taco USA: How Mexican Food Conquered America is a very engaging read and governs much of what I know about Mexican food - highly recommended!)

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And so, with that knowledge base, I set out to try and recreate this iconic dish. 

I can usually get a prescription where I want it in three or four tries. 

I've already made eight attempts on this one, over the past few years, for as long as this blog has been around. 

I know the ingredients seem simple! 

But it took me a while to compose this Denver Green Chili recipe.

The best part was considering that it "works" to try all the famous green chilli peppers in my beloved town. 

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It helps Santiago sell his sauce in the freezer section of many Colorado grocery stores, and I got to study the ingredients. 

And because I've spent so much time practising and perfecting it, I can guarantee it's the perfect Front Range style recipe. 

Whether you're missing Colorado or just moved here, this recipe will eliminate green chilli itch the right way!

Denver green pepper dipped breakfast burrito and melted cheese with beans and rice.
So how do you eat Colorado green chilli? 

The answer is, you can't go wrong. 

If you buy a pint at a restaurant, you'll probably get a side of tortillas to dip, like a soup. 

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But here, we also use it to smother (which I consider) our town's signature dish: the breakfast burrito. 

You can't drop a shoe here without hitting someone who sells breakfast burritos in addition to green chilli covered breakfast burritos. 

This cultural phenomenon impressed me when I moved here is the best.

I use Roasted Hatch Green Peppers in this recipe, although I agree that Pueblo Green Peppers are the appropriate local option. 

The reality is that these two types of peppers are almost indistinguishable; in fact, it is the same type of pepper grown in different places. 

There is no substitute for these peppers! 

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They are available in the fall but can be kept year-round in the freezer; The investment is worth it. 

Click here to learn more about these peppers, where to find them, and store them.

Despite what Gustavo Arellano said earlier, I find that in the case of Santiago, the green chilli is not so hot, not even the "hot". 

For this reason, I recommend using Mild Roasted Hatch Green Peppers if your goal is the perfect hearty Santiago recipe. 

But on a personal level, I prefer my hottest green pepper and tend to make this recipe with hot peppers, or at least medium peppers.

Another ingredient to mention is pork broth. 

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Pork broth helps dial in that signature Colorado green chilli flavour, but it can be hard to find. 

I found Knorr pork broth cubes in my local Asian supermarket; I have had no luck in the Hispanic markets that I have tried. 

If you can't find pork broth, the water is about as good, and it's the most common ingredient used in restaurants. 

DO NOT substitute for chicken broth! 

It is a pork dish, and chicken is not counted as a flavour at all. 

If you use pork broth, your chilli will be slightly darker than some more vibrant local options. 

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In the images in this article, I used water instead of broth to keep this pretty colour.

And finally: lard. 

Lard is a vital part of flavour development and cannot be replaced. 

I know lard looks like a scary ingredient in the modern world! 

But the reality is, Lard has had a lousy PR streak in the past and is starting to make a comeback. 

rectangular plate with Denver green pepper and wooden spoon
I also have a little word on the team. 

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After much testing, I can confirm that the best way to get the perfect texture is to soak green chilli peppers. 

I can't tell you the science behind WHY it is; I can only say it's true. 

If you don't have a hand blender, a regular blender will give you around 80% texture.

Denver Green Chili

Denver Green Chili
Denver green chilli, found nowhere else than here, is one of those regional specialities that make us us.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 9 hours
  • Total: 9 hours 10 minutes
  • Servings: 6 cups
  • Category/Course: Main course, salad, sauces, garnish
  • Cuisine: Southwestern
  • Keywords: Authentic, Colorado Green Chili, Front Range Green Chili, Imitation Santiago, Slow Cooker


  • 1.5 lbs of diced pork
  • Two tablespoons of lard
  • 1 cup chopped onions
  • Four cloves of garlic
  • ½ teaspoon of black pepper
  • Two tablespoons of dry mustard powder
  • ½ teaspoon of dried oregano
  • One teaspoon of cumin
  • One teaspoon of sage
  • Two cans of diced tomatoes
  • Two cans of chicken broth
  • Tomato paste
  • 1 cup of green peppers
  • 2 cups of canned jalapeños
  • The water
  • 1 ½ cup of flour
  • One tablespoon of chicken broth
  • 12-14 medium roasted Hatch or Pueblo green peppers
  • 1/2 pound of pork tenderloin
  • 1/4 cup lard (see the note above)
  • One can 8 oz no salt added tomato sauce
  • 4 cups pork broth or water (DO NOT substitute for chicken broth!)
  • 1/4 cup white flour
  • 1/4 cup water
  • salt to taste


  1. In a blender, combine the jalapeños, green peppers, tomatoes and small amounts of water.
  2. Take a large saucepan and brown the pork with one tablespoon of butter. Add the onions, garlic and other spices and cook for 2 to 4 minutes.
  3. Add the jalapeño mixture, green peppers, tomatoes, water and chicken broth.
  4. Cook for 30 minutes, then add the can of tomato paste. In a skillet, melt the butter over low heat. Then pour in the flour, add the chicken broth and stir for 2 minutes or until thickened.
  5. When it thickens, add the green chilli and mix well for a better flavour. Pour over low heat for 10 minutes. Take it with your friends and family. ENJOY!
  6. Chop about 10 to 12 of your roasted Hatch or Pueblo green peppers, reserving 2 of them for later use. Place in the bottom of your slow cooker.
  7. Heat a cast-iron skillet or another heavy-bottomed pan over high heat and melt the lard. If you haven't already, cut a 1/2 pound piece of your pork tenderloin. Brown the filet mignon in the fat, without touching it, for 2-3 minutes on each side.
  8. Add the pork, lard, tomato sauce and pork broth/water to the slow cooker—Cook over low heat for 8 hours.
  9. After 8 hours, remove the pork and let it rest on a cutting board. In a small bowl, combine flour and water until smooth. Pour into the slow cooker.
  10. For the perfect texture, dip the mixture in the slow cooker until smooth. If you don't have a hand blender, pour into a batch blender and blend until the mixture is as smooth as possible.
  11. Shred the pork and return it to the slow cooker. Chop the two remaining green peppers and add them as well. Cover again and cook until thickened, another 30-45 minutes.

What's the best way to thicken homemade green chilli?

What's the best way to thicken homemade green chilli?
By adding a cornstarch mixture last, you can thicken your homemade green chilli. 

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Making cornstarch porridge involves adding a small amount of cornstarch to a cold liquid and slowly whipping it into a hot drink.

How long does Santiago green pepper keep in the refrigerator?

You can store Santiago Green Chili in the unopened refrigerator for up to 12 months. 

Once the bottle is opened, Who should use it within two months.

sharp plant white isolated ripe countryside
How to store Santiago green pepper?

The ways suggested below may help you:

  • Refrigerate only if there is enough space, but don't leave it overnight. Green peppers keep best in the refrigerator but should be handled with care to avoid breaking. As soon as you are ready to use the product, store it at room temperature. However, the flavour of green peppers tends to diminish as they ripen, so it's best to consume them a day or two after purchase.
  • You can keep it in the fridge for up to three weeks by putting it in a jar and squeezing it to make it nice and compact. You can also freeze it. If you are going to freeze it, you can do it in ice cube trays.
  • You can use an airtight container in the refrigerator to keep it. It will keep for about a week. The taste is better if you use it in a few days.
  • To store, place in a glass container, cover with a thin layer of olive oil and then cover with a lid. If stored in the refrigerator, it will last a month.
  • Green peppers keep best in the refrigerator, but if you plan on storing them in a cupboard, be sure to store them in an airtight container with a damp cloth. The best way to keep chilli peppers is in the refrigerator.

Is Santiago Green Pepper Healthy?

Is Santiago Green Pepper Healthy?
It is essential to understand the difference between healthy and healthy for you. 

Your body is different from mine, and what is healthy for me may not be fit for you. 

One of the best examples of this is when we talk about the health benefits of hot peppers.

Chilli is often thought of as a vegetable, but it's a fruit, a berry, to be exact. 

It is also loaded with vitamins and antioxidants, including vitamin C and beta-carotene. 

Due to its antioxidant content, some studies have shown that consuming chilli peppers has a protective effect against cancer.

How to make Santiago green pepper tastier?

How to make Santiago green pepper tastier?
Different shapes and styles can help you make it tastier; some of them are listed below:

  • One of my favourite ways to eat chilli is to coat a flour tortilla with cheese, lettuce, and sour cream. Green chilli is delicious, so you don't need to add a lot more.
  • The key to improving the taste of this dish is to marinate it for at least 2 hours. If you have time, it's good to marinate it overnight. The marinade will help soften and remove some intense flavours like garlic and red wine vinegar, which can be overwhelming.
  • It is essential to use fresh green peppers for this dish and cook them to retain their texture and flavour. You don't want them to be too soft. You can add a little vinegar or lemon juice to the dish to soften the taste.
  • In my opinion, the best way to improve the taste of green chilli is to add more jalapenos. If you do it in moderation, the flavour of the jalapeño will be more noticeable than the spiciness.

What to eat better with Chile Verde de Santiago?

What to eat better with Chile Verde de Santiago?
Different things are listed below according to your taste:

  • The best food with green chilli peppers is meat, including chicken, beef, pork, and even fish. Green chilli is delicious with eggs and potatoes because it provides a pleasant warmth to your food, great when eating heavier food.
  • If you eat green chilli with anything, it is best to eat it with a protein meal. This way, your body will have something to break down and use for energy, and the chilli will provide additional nutrients and vitamins.
  • The best to eat with Green Chili is something that has a lot of flavours. Scrambled eggs, huevos rancheros, and tortillas are great breakfast options with this chilli.
  • Best to eat with green chilli is just about anything, but New Mexico food is best enjoyed with red or green chilli. Red chilli peppers are typically served with burritos, eggs, and other breakfast foods.
  • Well, tacos are one of the best things to eat with Santiago green chilli. Santiago green chilli is delicious with tacos, and you can easily make it yourself by simply putting the sauce on the meat and then wrapping it in a tortilla. This is delicious!
  • Chicken and fish, mainly if you use green chilli with red sauce. Green chilli is sweeter, so you can use it with a lot of different things. It is also excellent with eggs and on a burrito.

Can we eat green peppers every day?

Can we eat green peppers every day?
It can seem confusing whether green peppers should be eaten daily or only at certain times. 

Who can eat green chilli any day of the week? 

There are different types of green peppers, and each one has a different taste and very different effects on your health. 

I (like most people) don't realise how differently different varieties of chilli affect our bodies.

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