This chili is packed with flavor & is perfect for a game day feast!
COLORADO GREEN CHILI WITH CHICKEN
3 tablespoons olive oil (plus some for frying)
1 pound slab of bacon (cut in 1-inch cubes)
8 chicken thighs (boneless, skinless, cut into 4 pieces each)
3 tablespoons cumin
1 tablespoon coriander
1 tablespoon cayenne
3 red onion (sliced)
3 Fresno chilies (chopped)
4 Ancho chilies (soaked in hot water)
2 chipotles in Adobo
4 Serrano chilies (chopped, plus additional for garnish sliced)
3 tablespoons tomato paste
28 ounces tomatillo salsa
2 cups cilantro (roughly chopped, plus more for garnish)
1 bunch scallions (sliced, plus more for garnish)
12 corn tortillas
2 cups Cotija cheese
sour cream (for garnish)
lime wedges (for garnish)
kosher salt and freshly ground black pepper (to taste)
In a large Dutch oven add 3 tablespoons olive oil and heat over medium heat. Add bacon and cook until golden brown, remove to a paper towel and set aside. Season chicken with kosher salt, cumin, coriander and cayenne. Add chicken to the Dutch oven and cook until golden brown, about 3 minutes per side. Remove chicken to a plate.
Add onion, garlic and Fresno chili and cook for 3 minutes. Add tomato paste and cook for 1 minute. Remove ancho chilies from water, reserving the water, and add to a blender with the chipotles in adobo. Blend until smooth. Add the pureed chilies to the Dutch oven with the Serrano’s. Place the chicken back into the pot and add the tomatillo salsa and reserve ancho chili liquid. Bring to a boil, then lower to a simmer and cook until the chicken is tender, about 15 minutes. Add the cilantro and scallions and stir to combine. Serve with tortillas, and garnish with sour cream, limes, cilantro, scallions and sliced Serrano’s.
Heat a griddle over medium heat. Place four tortillas on griddle and heat until warm and puffed. Remove from griddle, sprinkle with Cotija cheese, fold, and place on a plate or in a tortilla holder with a towel to keep warm. Repeat with remaining tortillas. Serve with chili.