Chile Verde Sopita
“I swear this recipe was sent straight from heaven!
These are THAT good! Not going back for seconds is pretty much impossible…
Start by cooking 1 cup of small pasta (like elbow macaroni or shells) in a pot until al dente, then drain and set aside. In a blender, combine 4-5 roasted and peeled tomatillos, 2 roasted and peeled poblano peppers, 1/2 an onion, 2 cloves of garlic, 1/2 cup cilantro, and 1-2 cups of chicken broth. Blend until smooth. In a large skillet, heat 2 tablespoons of oil and pour in the blended sauce, simmering for about 10 minutes. Add the cooked pasta to the sauce, season with salt and pepper to taste, and cook for another 5 minutes until the flavors meld together.
