Recipe - Hot Enuff For Ya Soup

4 cn 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 pn 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
One fourth cup Lime juice
Salt to taste

Boil chicken stock in heavy soup pot. Throw into blender about One fourth 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 tropicallike, doncha know. This
recipe takes nicely to messingwith, 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*: 70,00090,000 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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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