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Colorado Green Chili

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Ingredients

Adjust Servings:
6 large Cubanelle or green bell peppers about 1 1/3 pounds
4 large poblano chiles about 1 pound
3 red Fresno chiles
1 tablespoon olive oil divided
1 (2 1/4-pound) boneless pork shoulder, cut into 3/4-inch pieces
2 cups chopped yellow onion
6 garlic cloves chopped
1/4 cup chopped fresh cilantro stems
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
4 cups unsalted chicken cooking stock Swanson
2 teaspoons dark brown sugar
1 1/2 teaspoons Kosher Salt
4 large tomatillos, finely chopped
3 tablespoons masa harina
1/2 cup light sour cream
1/4 cup fresh cilantro leaves

Nutritional information

13g
Fat
31g
Protein
18g
Carbohydrate
3g
Fiber
3mg
Iron
88mg
Calcium

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Colorado Green Chili

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:

    Throw something in, turn it on, go ski all day, and return home sore and chilly to a warm meal.

    • 2 Hours 40 Mins
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Steps

    1
    Done

    Preheat broiler to high.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

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