Colorado Green Chili

• 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.
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cubanelle, poblano chiles, chiles, olive oil, pork shoulder, yellow onion, garlic, cilantro stems, chili powder, oregano, ground cumin, chicken, brown sugar, kosher salt, masa harina, light sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/colorado-green-chili (may not work)