Sopa de Fideo Verde (Green Spaghetti Soup)
Adapted from La Cocina de Leslie for The Secret Recipe Club.
- 2 poblano peppers
- 1 lb. tomatillos husks removed
- 2 cups water
- 1/2 medium white onion
- 1 clove garlic
- Few sprigs of fresh cilantro
- 2 Tbsp safflower oil or other neutral vegetable oil
- 8 oz. fideo or vermicelli
- 4 cups vegetable broth
Broil the poblano peppers in the oven, turning occasionally, until the peppers are completely charred. Remove and place in a plastic bag or container for 5 - 10 minutes. Carefully peel off the charred skin from the chiles, slice open the peppers and remove the seeds and stems.
Bring the water to a boil in a medium pot over medium-high heat and cook the tomatillos until completely softened, about 10 minutes. Remove from heat and cool slightly.
Puree the roasted chiles, the tomatillos and the water they were cooked in along with the onion, garlic, and cilantro.
Heat 2 tablespoons of safflower oil in a heavy bottomed pot over medium-high heat. Add the fideo pasta, stirring constantly until it turns golden. Carefully pour in the poblano-tomatillo puree and the chicken broth into the pot (it may splatter a bit from the heat), stirring to combine. Bring to a boil and simmer for 15 minutes or until noodles are al dente.
Serve with a little chopped cilantro.