An amazing fall meal that is our traditional Halloween supper. Marc's family tradition for dessert on this night is sugared donuts and cider. This is great with kids. This recipe comes from The Frugal Gourmet Cooks American.
2 small pumpkins, 2 lb each
1 jalapeno pepper
2 lg onions, peeled & chopped
2 lb smoked ham hocks
2 garlic cloves, peeled, chopped fine
2 lbs chicken thighs
2 tb peanut oil
Salt & pepper to taste
8 c canned chicken broth
Peel the pumpkins and remove the seeds. Dice the peeled pumpkins and set aside. In a large pot, brown the onions and garlic in the peanut oil. Add the pumpkin, chicken stock, optional pepper, ham hocks, and chicken thighs; season to taste. Cover and cook until thick and somewhat smooth, about 2 hours. Pull the meat off the bone and dice into bite sized pieces-put back into the soup. Do the same with the meat on the ham hocks.
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