Bilbao Chorizo, at least 4 links - cut into 1/2 inch chunks
Vidalia or other sweet onion -- 1 large - diced
Poblano peppers 2 peppers seeds removed and diced
Black Beans 1-2 cans
Garlic --3-4 large cloves diced
Carrots -- 2 diced and/or 2 potatoes diced
Ground, roasted cumin, coriander, turmeric,
Tomato puree with water: one small can with 4 cans of water
Clancy's Fancy XXX Hot Sauce
Saute the Garlic and onions in olive oil until the start to get translucent
Add the Poblano peppers, carrots, potatoes and chorizo and continue to saute
Add the cumin, coriander, and turmeric in a 4:2:1 ration while sauteing
When vegetables are starting to soften, add tomato puree with water and black beans
Add additional water to desired consistency
Bring to boil, then turn down to simmer 20-30 minutes until vegetables are done
Add Clancy's to desired burn level
Serve with Corn bread and Southern Style Greens
Southern style Greens:
Boil one ham hock in enough water to cover at simmer for 1 hour
Add 2 Bunches of coarse cut , de-stemmed Collard Greens and 1 tsp red pepper flakes
cook at low simmer for 15-20 minutes until Collards are soft
Serve with unfiltered apple cider vinegar
"I love the smell of napalm in the morning. Smells like ... victory"