Colorado Green Chili

A panful of char-roasted fresh green peppers gives Colorado chili its distinctive hue. You can sub sweet green bell peppers for Cubanelles if you prefer. Look for masa harina–the traditional thickener in this chili–in the supermarket’s international aisle or at Latin markets. Serve with brown rice, if desired.

Recipe for original Recipe before changes:


Step 1

Preheat broiler to high.

Step 2

Combine first 3 ingredients on a foil-lined jelly-roll pan; broil 20 minutes or until charred on all sides, turning after 10 minutes. Wrap peppers in foil; let stand 10 minutes. Peel peppers; discard peels, stems, and seeds. Chop peppers; set aside.

Step 3

Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-third of pork to pan; sauté 5 minutes or until browned. Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork.

Step 4

Reduce heat to medium. Add onion and garlic to pan; cook 5 minutes, stirring occasionally. Add cilantro stems, chili powder, oregano, and cumin; cook 2 minutes, stirring constantly. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Stir in peppers, sugar, salt, and tomatillos. Reduce heat to low, and simmer 1 1/2 hours. Stir in masa harina; cook 20 minutes or until chili thickens and pork is very tender. Serve with sour cream and cilantro.

Nutrition Facts
Servings 8.0
calories 309
Total Fat 15 g 23 %
Saturated Fat 1 g 3 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 85 mg 28 %
Sodium 398 mg 17 %
Potassium 587 mg 17 %
Total Carbohydrate 17 g 6 %
Dietary Fiber 4 g 18 %
Sugars 5 g
Protein 30 g 60 %
Vitamin A 75 %
Vitamin C 88 %
Calcium 10 %
Iron 23 %