Sopa Seca de Fideo

Ingredients:

• 1.5 lb tomatillos
• 4 serranos
• 1/2 onion
• 2 cloves garlic
• 1/4 C cilantro (plus extra for garnish)
• 8 oz chorizo
• 16 oz capellini
• 2 tsp salt
• black pepper
• 5 C chicken stock
• goat cheese
• 1/2 C vegetable oil

Peel and clean the tomatillos. Break the pasta into roughly 1" pieces.

Broil the tomatillos, serranos, and onion until a bit charred, about 15 minutes. Allow to cool a bit, stem the serranos, then blend with the cilantro and garlic to make a sauce.

Brown the chorizo in a deep pot or dutch oven with 1/4 C oil, then move it to a bowl.

Lightly brown the broken-up pasta in the chorizo oil, then move it back to its bowl.

Add another 1/4C oil to the pan, then add the sauce and salt (it *will* splash). Reduce until a spoon dragged through the sauce leaves a trail, 1-2 minutes. Add the pasta back to the pot and cook until the liquid is absorbed, then add the chicken stock, bring to a boil, and simmer for 15 minutes. Season with black pepper.

Serve in bowls with a piece of goat cheese at the bottom - don't skip this, it makes the soup very creamy. Add the cooked chorizo and cilantro to each bowl as well.

From Simply Recipes