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Mexican Papas Sopa

List of Ingredients




Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 4

1/4 pound salt pork -- cut in 1" cubes
3 large potatoes -- peeled and diced
1/2 cup onions -- chopped
6 cups chicken broth
2 fresh jalapeno chile peppers, up to 8 -- slivered
salt -- to taste
1/3 pound Monterey jack cheese -- shredded
New Mexico red chiles -- crushed



Recipe



Brown salt pork in a large, heavy, flat bottomed pot. Add potatoes; cook until browned. Add onion & cook until clear; stir in broth & jalapenos. Bring to a boil; then reduce heat, cover & simmer 1 hour or until potatoes are very soft. Remove salt pork cubes, if desired. to serve, preheat broiler. Set 4 to 6 heated soup bowls on a baking sheet. Ladle soup into bowls; top each with a circle of cheese centered with a sprinkle of crushed chiles. Broil just until cheese is bubbly, then serve.

Makes 4 to 6 servings.

Mastercook formatted by Christopher E. Eaves

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NOTES : Authors notes:
Traditionally only moderately spicy, this hearty sopa is substantial enough to serve as a light lunch or supper; smaller servings also make a nice first course for a light meal. If you enjoy fiery flavors, just add more chiles -- the addition of 7 or 8
will really turn up the heat!