| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 4 |
|
Chicken stock |
| 1 |
c |
Jasmine rice |
| 2 |
|
Dried red peppers |
| 4 |
|
Chiltepin peppers |
| 1 |
T |
Cream of coconut |
| 1 |
|
Apple, peeled cored cut up |
| 1 |
pn |
Red saffron, if you've got |
|
|
it |
|
|
Mint, basil & grated fresh |
|
|
ginger to taste |
| 3 |
|
Center cut pork chops |
|
|
cooked left over is |
|
|
good |
|
|
you could also use |
|
|
chicken |
|
|
beef or shrimp |
| 1 |
|
Jar pimientos |
| 1/4 |
c |
Lime juice |
|
|
Salt to taste |
INSTRUCTIONS
Boil chicken stock in heavy soup pot. Throw into blender about 1/4 cup
of hot stock, peppers, cream of coconut, apple, & saffron. While
you're blending this into a paste, boil rice until tender. Add paste,
spices, salt. Add pork chops, pimiento. When this is hot, remove from
heat, stir in lime juice. Guaranteed to make your nose run screaming.
Note: I made this one up the other night with stuff I had in the
kitchen. We're having some serious rainy/humid/cold weather and I
wanted somthing that was hot, but sort of fragrant and tropical-like,
doncha know. This recipe takes nicely to messing-with, so be creative.
It makes a lot. I'm still eating leftovers. Note that I used only 4
chiltepins. These li'l suckers are teensy, smaller than a green pea,
but (and I admit I'm a wimp) they pack a wallop: 70,000-90,000
Scoville. I find them to be like a concentrated nuclear blast. Um,
what else. I used a sweetened lime juice because it's all I had (for
margaritas); a regular lime juice would produce a more savory soup.
Enjoy. Let me know how it works out. CHILE-HEADS ARCHIVES From the
Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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