| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Soup |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Salt pork; 1-inch cubes |
| 3 |
lg |
Potatoes; peeled & diced |
| 1/2 |
c |
Chopped onion |
| 6 |
c |
Chicken broth (up to) |
| 8 |
|
Fresh Jalapenos; finely slivered; number depends on how hot you want it! |
|
|
Salt to taste |
| 1/3 |
lb |
Monterey Jack; grated |
|
|
Caribe (crushed N. New Mexico hot red chile) |
INSTRUCTIONS
Brown salt pork in a large, heavy, flatbottomed pot. Add potatoes; cook
until browned. Add onion and cook until clear; stir in broth and jalapenos.
Bring to a boil, then reduce heat, cover and simmer 1 hour or until
potatoes are very soft. Remove salt pork cubes, if desired. Taste, add salt
and more chiles as desired. To serve, preheat broiler, and set 4-6 heated
soup bowls on a baking sheet. Spoon soup into bowls; top each with a circle
of cheese centered with a sprinkle of caribe. Broil just until cheese is
bubbly, then serve. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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