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.
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 stock (such as Swanson)
2 teaspoons 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
How to Make It
Preheat broiler to high.
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.
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.
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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