Photo: Iain Bagwell; Styling: Thom Driver
Hands-on Time
50 Mins
Total Time
2 Hours 30 Mins
Serves 8 (serving size: 1 cup chili, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro)

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.

How to Make It

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Worth the wait!

September 28, 2015
This recipe is delicious! It does take a lot of time- roasting and peeling the chiles, almost 2 hours on the stove- but the result is worth it....almost. It didn't make nearly as much as I thought it would, which was disappointing. I will definitely make it again, but as a double batch so it's more worth the time. The only changes I made were to add about a cup more liquid, I ground up some regular stone-ground cornmeal even finer to substitute for the masa harin (worked perfectly!), and I used jalapenos in place of the Fresnos and no tomatillos because the supermarket didn't have them.

Tasty but a lot of meat

October 26, 2015
Tasty recipe- lots of work broiling and peeling all those peppers - and 2.5 # of pork is a LOT - needs some beans/veggies to make it feel like a well-rounded meal.  

Question - directions

October 30, 2015
Do you leave the pork in the pan once it's all browned - or when do you add it back in? I took it all out once browned and added it back in when I added the peppers, salt and sugar. A little unclear given the current directions. Definitely a bit of work to make - it's simmering now and look forward to eating it.

Not worth the work

February 01, 2016
I made this recipe yesterday. It was tedious and took a lot of time. The end result tasted like pork in a good tomatillo salsa, but not something I would each a bowl of. After all that time, I ended up converting it into a play on this casserole recipe:


February 15, 2016
I loved this recipe! I have now made it 3 times. It does take a little more time but I think it is totally worth it! Yummy

Household Staple-Good enough a dinner party or a quiet, cozy night at home

January 14, 2017
This is sooooo yummmmy.  Even my husband, and three teenagers, ask for it on a weekly basis!  I roast the tomatillos with the green and poblano peppers and then pulse them all together in the Cuisinart once the peppers are peeled.  I use chopped up corn tortillas instead of the masa as I seem to always have those on hand.  Serve with a batch of cornbread, some diced jalapeños and chopped cilantro. We are, in fact, having this for dinner again tonight!