Colorado Green Chili

A handful of fresh green peppers roasted over coals gives the Colorado chili its distinctive flavor. If desired, you can add sweet green bell pepper to the cubanelles. Look for masa harina - the traditional thickener for this chili - in international supermarket aisles or in Latin American markets. Serve with brown rice if desired.
Preheat the grill to high heat.Combine the first 3 ingredients in a foil-lined jelly roll pan; bake for 20 minutes or until browned on all sides, turning in 10 minutes. Wrap the peppers in foil; let stand for 10 minutes. Peel the peppers; remove the skin, stems, and seeds. Chop the pepper and set aside.Preheat a large roasting pan over medium-high heat. Add 1 teaspoon of oil to the skillet; stir to coat. Add a third of the pork to the pan; saute for 5 minutes or until lightly browned. Remove the pork from the pan. Repeat the procedure twice with the remaining 2 teaspoons of butter and pork.Reduce heat to medium. Add the onion and garlic to the skillet; cook for 5 minutes, stirring occasionally. Add the coriander stalks, chili powder, oregano, and cumin; cook for 2 minutes, stirring constantly. Stir in the broth; bring to a boil, scraping off the pan to avoid browning the pieces. Add pepper, sugar, salt and tomatoes. Reduce heat to low and simmer for 1 1/2 hours. Add the masa harina; cook for 20 minutes or until the chili is thickened and the pork is very tender. Serve with sour cream and coriander.