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Smoke bones for ~1hour. Roast corn with husks on at 350 for 20 minutes. Remove kernels for garnish. Retain cobb for stock In a large pot saute in oil carrot, onions, celery and garlic until medium brown. Add bay leaves, peppercorns, coriander, and cumin seeds. Saute until toasted. Deglaze with beer. Add chicken stock and bones. Bring to a boil and simmer. Add corn cobbs and pepper scraps from dicing red, yellow and poblano peppers (no seeds or membranes) to stock. Simmer for 1 hour. Strain out stock. Put stock in a large pot and return to heat. Whip in masa and jalapeno jack cheese. Thicken slightly with cornstarch and water mixture. Add cream. Season with lime juice, cayenne pepper, black pepper and salt. (steep cilantro for 10 minutes if desired) Cut tortillas into strips and fry until crisp. Warm black beans, chicken, corn, scallions, diced red, yellow, and poblano peppers. serve soup in bowl, add garnish and top with crisp tortillas (makes 8 servings) Posted to FOODWINE Digest 15 Sep 96 From: john blizzard
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