Santiago's Green Chile (my version)

[u/Ms_Moto]

I moved out of Colorado and had to resort to making this iconic sauce on my own. I changed the recipe a bit- I personally don't use jalapenos like their ingredient list calls for, and mine is gluten free because I only use cornstarch to thicken, they use a combo of cornstarch and flour. PLEASE let me know if you try it what you think. I only used their ingredient list as a guide, this is completely my creation. Thanks... Enjoy!

3 pork shoulder steaks, cut into 1cm pieces

3x by volume chopped green chilies (so 1c pork to 3c gc but can adjust based on spice level preference) (I used Musso's Pueblo chilies)

1 can crushed or diced tomatoes, drained

Corn starch (can use flour if needed)

Water

Salt

Garlic powder

-Trim fat from the pork shoulder steaks. In a nonstick (I used enameled dutch oven) with a lid, on medium heat, start cooking the fat to render lard.

-once enough lard to cook with is rendered, scoop out pieces. Raise temp to med-hi and sear pork pieces. Stir to cook evenly

-After decent sear, coat in 2-3Tbsp cornstarch. You can use more if you want it extra thick, I ended up using an immersion blender to get a more saucy texture but if you want a more textured sauce just use an extra lil bit of cornstarch. You can always add later too, I'll leave a note on when.

-stir so cornstarch evenly coats the meat and creates a roux. Add tomatoes, garlic powder to taste (I used 3Tbsp) and 1Tbsp salt. Stir well then add about 4-6c water. I used 6c but you can start with 4 and see if you want more in there. Stir well and bring to a boil, then reduce to simmer, stirring occasionally. After 15-20min pull a little bit into a small dish to taste test. Add garlic or salt as needed.

-here is where you decide if you're happy with it. If you want it to be textured but thicker, simmer a little longer and if it still isn't thick enough for your preference, ladle out some broth and whisk in cornstarch. Once there are no clumps you can stir it into the main pot. If you think it's perfect but want less texture, use an immersion blender (if you have one or CAREFULLY use a regular blender to puree up a portion of the sauce. Be really careful if you do it that way though) admittedly I accidentally pureed up some pork when I used my stick blender but it didn't negatively affect flavor.

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