Cooking Light
Active time
50 Mins
Total time
2 Hours 40 Mins
Yield
Serves 8 (1 cup and 1 tbsp sour cream per serving)

A panful of char-roasted fresh green peppers gives this pork-based 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

1. Preheat broiler to high.

2. Combine Cubanelle, poblano, and Fresno chiles 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. 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 the remaining 2 teaspoons oil and pork.

4. Return pork to pan. 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 11/2 hours. Stir in masa harina; cook for 20 minutes or until chili thickens and pork is very tender. Ladle chili into bowls, and serve with sour cream and cilantro.

Also appeared in: Cooking Light, September, 2021,Soups & Stews

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