Yield: 4 Servings
|¼ pounds||Salt pork; 1-inch cubes|
|3 larges||Potatoes; peeled & diced|
|½ cup||Chopped onion|
|6 cups||Chicken broth (up to)|
|8 \N||Fresh Jalapenos; finely slivered; number depends on how hot you want it!|
|\N \N||Salt to taste|
|⅓ pounds||Monterey Jack; grated|
|\N \N||Caribe (crushed N. New Mexico hot red chile)|
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, .