Recipe - Mexican Papas Sopa

One fourth pound Salt pork; 1inch cubes
3 lg Potatoes; peeled & minced
One half cup Chopped onion
6 cup Chicken broth
2 (up to)
8 Fresh Jalapenos; finely
slivered; number depends
on how hot you want it!
Salt to taste
1/3 pound 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 46 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.