Chili Verde

This morning's breakfast. Chili Verde, which I made last night, eggs fried over easy in unsalted butter, a bit of potato fried in lard, and a half of a tortilla heated directly on the flame of the gas stove. Not strictly in keeping with my no-to-low carb regime, but I keep it to a real minimum and am still well on my path to regaining control of my own body form. The recipe for the chili verde is one of the very few that's not of my own creation. It's my 2nd-generation Mexican father-in-law's recipe and I've been cooking it for nearly ten years. It differs from the traditional recipe in that rather than using tomatillos, we use tomatoes. One day I'll try it with the former, but I'm in no rush because this way is so damn good. I have yet to ever prepare it for a single person in all these years who didn't love it. The recipe: 3-4 lbs. of cheap fatty pork chops with the bones 4-5 large tomatoes; alternatively, a couple cans stewed or diced tomatoes, with or without the spices some of them contain, and one or two fresh tomatoes 1 small can tomato...


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Richard Nikoley

I started writing Free The Animal in late 2003 as just a little thing to try. 20 years later, turns out I've written over 5,000 posts. I blog what I wish...from diet, health, lifestyle...to philosophy, politics, social antagonism, adventure travel, expat living, location and time independent—while you sleep— income by geoarbitrage, and food pics. I intended to travel the world "homeless," but the Covidiocy Panicdemic squashed that. I became an American expat living in Thailand. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. ... I leave the toilet seat up. Read More

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