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 jalapeño 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)