Colorado Green Chili

Directions

1. Roasted Chiles
2. Choose a combination of the green chilies you prefer. I like a combo of jalapenos, poblanos, and ancho chilies. Jalapenos are the hottest so use fewer, and seed them, if you don't want a spicy chili.
3. Turn broiler on high. Line a baking sheet with foil. Place chilies in a bunch in the center of the baking sheet. You can also do this on a very hot grill.
4. Cook for 7/8 minutes and flip. Cook for another 7/8 minutes. Chilies should be blackened. Remove.
5. Place chilies in a large bowl and cover with saran wrap, or put them in a ziploc bag. Let them sit for at least 20-30 minutes and up to two hours.
6. Remove from bowl. With plastic gloves remove the skin of the chilies, deseed if you want to, and chop the chilies into small pieces. Put them back in the bag and put them in the fridge for later if you aren't making the soup immediately.

1. Chili
2. Cut chicken into small pieces. In a large pot brown chicken in extra virgin olive oil. About one minute per side. Remove when done. You won't get a ton of brown on the chicken but every bit helps.
3. Add 1/2 cup of water to deglaze the pan. Add stock and chicken. Cook for one hour.
4. Add chilies, tomatoes, spices, and salt to taste to the stew.
5. Add three cups of water. More salt.
6. Cut tortillas into small strips and then cut again into small pieces. Mix everything together. Bring to a boil and then reduce to a simmer and cook for one hour covered. Uncover and continue to simmer for one more hour. Taste as you go making sure the spice and salt are fine. If too spicy add more liquid and cook a little longer. Serve with warm flour tortillas.