by danceswithcarp
Fry 1 pound of pork sidemeat --drain it and break into bits. (That's bacon without the seasoning; bacon will do in a pinch, but it gives me heartburn)
- 2.5 pounds of potatoes, diced
- 4 big celery sticks, diced
- 2 big onions, diced
- 1 can evaporated milk.
- 1.25 lb of Jalapenoes, seeded and deveined
- 1/4 pound of Serranoes, seeded and deveined
- pepper & salt, white peppr too, if you got it
- 2 tablespoons margarine
- flour to thicken
Boil the diced potatoes until done, but still firm; drain. Pour in the can of evaporated milk, and add 6 cans of water. Throw in the margarine and the sidemeat bits. Turn this mix up no higher than medium to heat it so you don't scorch it.
Take half of the Jalapenos and all of the Serranos and puree them in a blender. Then toss the purree into the milk and potatoes and stir into the mix.
When the potato soup with pureed peppers in the broth is steaming and almost ready to serve, toss in the diced up Jalapenos, onions, and celery. Don't let them cook long enough to get mushy; you want these to be crisp.
Add salt and pepper to taste and add a couple to four tablespoons of flour (or cornstarch) to thicken.
Note: One of the best things I ever invented. Of course you can regulate the heat by leaving as much of the placental walls in place as you want. The potatoes and fat from the margerine and evaporated milk takes the edge off though. Ours was maybe a 2 hot. The chile-girl said 2, at most.
Play with it; and call it your own idea in order to impress friends.
carp
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