Mexican papas sopa

Yield: 4 Servings

Measure Ingredient
¼ pounds Salt pork; 1-inch cubes
3 larges Potatoes; peeled & diced
½ cup Chopped onion
6 cups Chicken broth (up to)
8 Fresh Jalapenos; finely slivered; number depends on how hot you want it!
Salt to taste
⅓ pounds Monterey Jack; grated
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, .

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