Let's get cookin', good lookin' - Recipe #1

Aight fuckers and fuckettes, let's do this.

Make this straight up easy for winter to come, shall we. Sopas numero uno!. Easy and you can throw in your typical garlic bread if you wish, but don't eat that pre-made shit from the store. Go grab some ancient grains, spelt cos that's how your god ass does!

First up!

Green chile pasole. This is a recipe of my fathers (totally meat style) who was brought up on the res in NM...can we say chile?! That's right, if you don't have the time to buy, roast, skin, boil, and saute the chiles...go grab you some Las Palmas, chile verde sauce.  If you're all fucking worried about aluminum cans, don't trip, use Herdez from the jar, chile verde and mix in with your chicken stock. If your vegan, I use "Imagine" brand No-chicken broth. The recipe is a process so here we go.

Green Chile Pasole
1 bag Jansal dried homony  <----don't buy Juanitas, you'll get sick!
Purchase any dried hominy and soak it for at least 6 hours, you need it softened. Watch football or take your ass shopping.
1 jar of Herdez chile verde 8oz
1 can/package 18oz of chicken broth, if you're vegan and horrified, read what I wrote above
1 can of diced green chili (if you keep shit real find a good market with New Mexico chiles)
2 TPS butter, you don't do butter, grab some coconut oil
1/2 white onion (chopped so thin that shit clarifies 
1 package of 'Quorn' meatballs....try your hardest to find this product...it's the fuckin bomb
2 carrots (cut up but not too small, no need for the mushies
1 cup celery (dice as large as you want...I fuckin hate celery, so I use celery salt)
1 tsp garlic salt
1 tsp tumeric (use fuckin tumeric in errthang!) 
1 tsp chili powder
 improvise on your spices, you know best what the hell you like

Cooking:

Typical and use a sauce pan, and I know the fuckin men hate this shit but clarify you oinions and celery with the butter or coconut oil for about 6 minutes, just do it. 
Once you have them cooked down turn off heat let sit. 

Throw your stock, hominy, and green chile mix (Herdez or Las Palmas) in the pot with the onions and celery. It's a big tidal wave of shit, right? Relax. Just bring all of this to a boil first, once you see the boil, bring it down to simmer (low or '2') let this cook out for about 2 hours.

When the 2 hours is up after simmering, THEN ADD YOUR carrots and meatballs and cook another hour on low.

Now listen, I come from the school of chemistry cooking. This means it's all in the release of your ingredients and flavor (timing and temp), so if you can help yourself, let this shit sit in the pot, yes, after done cooking let it cool way down, then throw it in the fridge, again yes, leave it in the pot cos I know dudes are fucking lazy...put it in the fridge overnight. Reheat and make with favorite garlic or corn bread. You have any questions and want the full blown meat, pork hock recipe, you can contact my ass at darbydarcy@yahoo.com.

Further food to come. I forgot all about my Guinness, black bean chili. Daaaayyum...