Colorado Green Chili Stew
Ham, Serrano chili, tomatillos, cumin, diced green chilies, stewed tomatoes, cilantro and garlic. This Colorado chili stew recipe is perfect on a cool evening.
Ingredients
Serves8
| 1.5 lbs | Ham lunchmeat, from the deli, diced |
|---|---|
| 2 Tbsp. | Vegetable oil |
| 4 | Cloves garlic, chopped |
| 1 | Large yellow onion, chopped |
| 1 | Serrano chili, chopped |
| 3 | Tomatillos, chopped |
| 2 Tbsp. | Corn flour |
| 2 tsp. | Cumin |
| 2 1/2 tsp. | Salt |
| 1/2 tsp. | Black pepper |
| 6 | Small cans of diced green chilies |
| 1 Tbsp. | Brown sugar |
| 32 oz. | Chicken stock |
| 1, 15 oz. can | Fire roasted diced tomatoes |
| 1 | Bunch cilantro, chopped |
| 2 | Limes, quartered |
| Add | Sour cream, as needed for garnish |
| Add | Tortilla chips, crushed, as needed for garnish |
Directions
Heat the oil in a large stockpot over medium heat. Add the garlic, onions and Serrano chilies and cook for 5 minutes.
Add the ham, tomatillos, corn flour, cumin, salt and pepper and cook for an additional 5 minutes.
Add the green chilies, brown sugar, chicken stock and tomatoes and cook for 15 minutes over medium heat.
Serve each bowl with chopped cilantro, a wedge of lime, spoonful of sour cream and tortilla chips.