Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Cheryl Slocum
Recipe by Cooking Light October 2015

Gallery

Credit: Iain Bagwell; Styling: Thom Driver

Recipe Summary test

hands-on:
50 mins
total:
2 hrs 30 mins
Yield:
Serves 8 (serving size: 1 cup chili, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

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 www.choosemyplate.gov.

Nutrition Facts

310 calories; fat 13g; saturated fat 4.5g; mono fat 5.9g; poly fat 1.4g; protein 31g; carbohydrates 18g; fiber 3g; cholesterol 91mg; iron 3mg; sodium 562mg; calcium 88mg.
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