Ingredients

6 C. water
1/2 tsp. paprika optional
1/2 tsp. salt to 1 tsp.
4 oz. chopped mild green chile to 6 oz.
New Mexican chile if you have it
1 or more jalapeno chilies seeded, chopped fine
1 dash cayenne

Cooking Instructions

Combine all ingredients in the crock pot and cook on low for 6 to 9 hours or on high 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 C. more water if too thick. Similar to polenta, you serve right away or you can refrigerate the mixture in a buttered loaf pan for a few hours or overnight, unmold, slice 1/2 inch and fry in butter until browned.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)