One of my favorite foods in Denver is a Santiago breakfast burrito. Santiago's is a Denver institution. They have several locations across the Front Range, and people line up in the mornings for the their inexpensive yet truly amazing breakfast burritos. What makes them so epic is the green chili they use. It transforms a typical boring egg and potato burrito into something so delectable.
I searched online if someone had cracked the Santiago green chili secret and came across this recipe from Simple Family Recipe. It seems like this could indeed be THE recipe, but I of course found a few things to tweak to my liking. So here is my Colorado Green Chili recipe. Get ready to top this on eggs or smother your own burrito with it. I also provide a way to turn this green chili into a meal by adding white beans and ground turkey to make a White Turkey Chile recipe.
- 1 tbsp olive or coconut oil (coconut oil replicates lard)
- 1/2 cup chopped onion
- 1/2 tsp garlic powder
- 1 tsp mustard powder
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/8 tsp dried sage
- 2 oz tomato paste
- 1 14oz can diced tomatoes
- 2 cups chicken or vegetable broth (or water and bouillon)
- Two 4oz cans green chilies
- 1-2 oz jarred jalapenos with some juice
- 1 tbsp lime juice
- 1/2 pound diced pork or ground turkey, cooked
- 8oz dried white beans (prepared) or two 14oz cans navy or great northern beans
- Blend the chilies, jalapenos, lime juice, and tomatoes in a blender until smooth and set aside. If desired, leave one can of diced chilies whole for some chunk.
- In a stock pot, sauté the onion in the oil until soft and translucent.
- Add the herbs, seasonings, and tomato paste and cook for 1 minute until fragrant.
- Add the blended ingredients and broth and bring to a boil.
- Reduce and simmer for 10 minutes.
- If desired, add the ground turkey and white beans and heat through.
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