Perfect Poblano Fideo

So I do not regularly throw around the word perfect to describe anything but when I tested this recipe over and over and then GOT IT, it was hard to not exclaim - AH….. IT’S PERFECT. In one bite, you get the perfect blend of tangy tomatoes, earthy poblano and the amazing aroma of the cumin seeds (whole is necessary here). Another tidbit is the broth you use - I like to use a blend of chicken, onion, carrot, cabbage, celery, and leek. Or you can find a ready made broth like this brilliant Aneto Chicken Broth or blend a chicken stock and a vegetable stock for full flavor.

Serves 4

7 oz Fideo Pasta (I use La Moderna Fideo Pasta but you can also use angel hair pasta or capellini)

1 white onion (diced)

1 poblano pepper (diced)

3-4 tbsp toasted whole cumin seeds

2 tbsp tomato paste

4.5 cups (for less soupy or 6 cups for more soupy_ chicken & vegetable broth (make your own or buy something similar to Aneto Chicken Broth ; buy two separate ones if you can’t find a good mix)

1/4 cup stewed tomatoes

1 tsp chili powder

1/2 cup cilantro (stems chopped and leaves removed)

salt to taste

lime (optional)

Method

1. Heat a dutch oven or pot to medium and coat bottom with 2 tbsp of oil (I used avocado oil).

2. Once oil is hot, toast the fideo noodles (stir constantly until about half look toasted but not burnt).

3. Toss in onions for 2-3 minutes, then poblano for 3-4 minutes.

4. Stir in tomato paste until caramelized then add the broth, stewed tomatoes, cumin seeds, chili powder, cilantro stems and stir.

5. Allow to simmer on low for 15-20 minutes or until noodles are cooked and the flavors taste well blended. Salt to taste.

6. Serve immediately and top with cilantro and lime (optional) and enjoy!!