Wednesday, August 20, 2014
modified from Eatwell Farms Kitchen recipe
2 T fat (bacon grease, lard, coconut oil, or butter)
2 sliced onions
1 c diced peppers
2+ cloves garlic, smashed
4-6 tomatoes, quartered
1 c summer squash, diced
1 bunch kale, chopped
1 qt. bone broth
1 t cumin
1 T diced fresh oregano
2 t chilie powder
1 t smoked chili salt
pepper to taste
red chili flakes, optional and to taste
cayenne pepper, optional and to taste
cooked meat, optional
1 T lime
Heat fat. Add onion and garlic.
Add peppers. Let them soften.
Add squash, tomato, kale, and spices. Cook for a little bit, then add the stock.
Bring to a boil and add cooked meat and heat through. Turn off heat. Add lime juice.
Serve in big bowls and top with tortillas and avocado.