Barbecue Bob's BBQ and Beer Bash!

BBQ Bob's Chile Chokin' Pepper Belly Soup


Recipe By : BBQ BOB
Serving Size : 8 Preparation Time :1:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium Fresh Anaheim chilies
1 large Red bell pepper
1 Fresh Jalapeno pepper-sliced
2 oz Salt pork, diced
1/2 lb Boned chicken breast, thinly-sliced
1/2 lb Pork butt steak, thinly-sliced
6 Tblsp. Butter
1 med. Onion, diced
1/2 cup All-purpose flour
1 1/2 tsp. Chili powder
1 tsp. Ground cumin
2 medium Clove garlic, minced
3/4 cup Tomato sauce
2 quarts Chicken broth, warmed
1/2 cup Peeled, seeded and diced-tomatoes
1 Tblsp. Minced fresh cilantro
Garnish: Avocado slices & Sour cream

Roast Anaheim chilies, red pepper and jalapeno under
hot broiler close to heat until skins blister, turning
to char on all sides. Place in plastic bag for 10
minutes. Peel, dice and set aside.

In large skillet, cook salt pork until fat is
rendered. Remove salt pork with slotted spoon; drain
on paper towel. Increase heat and saute chicken and
pork quickly until browned. Drain and set aside. Melt
butter in large saucepan. Add onion and cook until
transparent. Add flour and cook stirring until roux is
golden brown. Remove roux from heat and stir in chili
powder, cumin, garlic and tomato sauce. Whisk in warm
chicken broth and heat to simmering. Add chilies, red
pepper, jalapeno, salt pork, chicken and pork to soup.
Heat thoroughly and stir in tomatoes and cilantro.
Heat to simmering.

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An American Amber Ale.
Golden honey to amber in color with a citrusy/flowery nose, rich malty backbone and pronounced hop finish.

Amber & Wheat Malt Extract
Munich, Carapils, Caramunich Malt
Centennial & Cascade Hops

Special Order – Bob handmakes these kits. Write to Bob here for more info.