Colorado Green Chili Recipe

Name: Colorado Green Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat broiler to high.
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.
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; saute 5 minutes or until browned. Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork.
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.
5
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6
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892

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Colorado Green Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Colorado Green Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions