This pot's been on the stove simmering slow for a few days now. The fam just grabs a bowl or two whenever they're ready to eat. It's cooked down quite a bit after a few days and that juice is REALLY good. I just ate another bowl topped with some dried/crushed chiltepines that I picked, just the way Dad taught me when I was a boy. There's only enough left for a few more bowls, then it's time to cook something else!

If you don’t find a good wife in the next couple years I’ll divorce SpitFire and marry you....

All kidding aside, you’re killing it! Blessed to have you as my friend!

Simmering for a few days? I've never done that. Sounds really intriguing. I did a quick google search and found it's called perpetual stew or hunters stew. Along with the excerpt below.

A perpetual stew was maintained in Perpignan from the 15th century until World War II.

Between August 2014 and April 2015, a New York restaurant served broth from the same perpetual stew (a master stock) for over eight months.

Wattan Panich restaurant in Bangkok, Thailand, has continued to maintain the broth from the same perpetual stew for over 46 years (as of 2020).

Man I bet that packs some flavor.

I’ve got a family members in southern Louisiana that is a chef at a restaurant, they’ve had the gumbo simmering for over 6 months.