Ingredients: |
Ingredients: 4 large poblano chiles
12 sprigs cilantro, leaves only
2.5 Tbsp. chicken bouillon base, divided (or 2 chicken bouillon cubes)
1 large white onion, halved and divided
3 garlic cloves, divided
2 cups sour cream
2 cups milk
16 ounces spaghetti
2 tablespoons unsalted butter
salt and pepper and salt to taste
Parmesan cheese or queso cotija, shredded/crumbled
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Directions: |
Directions:Roast poblanos over gas stove flame until charred. If using an oven, turn the broiler to high. Set poblano chiles on a baking sheet, and then place the sheet underneath the broiler. Cook, flipping the chiles occasionally with a pair of tongs, until blackened on all sides.
Transfer chiles to a paper or plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
Place roasted poblanos in a blender along with the cilantro, 1.5 Tbsp. or 1 bouillon cube, half of the onion, 2 garlic cloves, sour cream, and milk. Puree mixture until smooth.
Bring a large pot of water to a boil. Add 1 Tbsp. or 1 bouillon cube, the other half of the onion, and 1 garlic clove. Cook the pasta for 10 minutes or until al dente. Drain pasta in a colander and rinse with cold water and discard onion and garlic.
Meanwhile, add butter to large pot set over medium heat. When it foams, pour in the creamy chile mixture. Cook, for about 10 minutes, stirring it occasionally. Season with salt and pepper to taste.
Add the pasta to the pot and toss well for about 5 minutes or until heated through.
Top each serving with a sprinkling of cheese and a few cilantro leaves. |
This recipe for Espagueti Verde (Spaghetti with Creamy Poblano Sauce) is from