Hot enuff for ya soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cans | Chicken stock |
| 1 | cup | Jasmine rice |
| 2 | Dried red peppers | |
| 4 | Chiltepin peppers | |
| 1 | tablespoon | Cream of coconut |
| 1 | Apple; peeled, cored, cut up | |
| 1 | pinch | 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 | |
| ¼ | cup | Lime juice |
| Salt to taste | ||
Directions
Boil chicken stock in heavy soup pot. Throw into blender about ¼ 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, .
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