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 Authentic Tex Mex Part Fourteen: How To Make Sopa de Fideo

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  • Total Posts: 641
  • Joined: 10/5/2005
  • Location: austin, TX
Authentic Tex Mex Part Fourteen: How To Make Sopa de Fideo Thu, 12/22/11 5:08 AM (permalink)
1 6 oz packet vermicelli noodles
1 bunch celery
2 each 12 oz cans tomatoes, whole, peeled [ pureed or roughly chopped as to your preference]
1 roasting hen
2 each Onion, yellow, sweet, chopped
8 oz Mushrooms, sliced
1 Bunch, Green onions, giant, chopped
6 each Chiles, Hatch, chopped [poblano would be more traditional]
2 each Chiles, Cayenne, chopped [jalapeno would be more traditional]
4 each Leaves, Bay
1 T. Peppercorns, Black
* In large kettle submerge chicken in cold, salted water with bay leaves and peppercorns
* Bring to boil, reduce to simmer
* Cook one hour or til chicken is done
* Remove hen from water, reserve water
* Shred meat off bone, reserve
* Return carcass to water, bring to boil, reduce to simmer, cook 2 hours
* Remove carcass, discard along with bay and pepper, you now have your chicken stock
* In separate pan cook onions on high heat for 15 minutes
* Reduce heat, cook for 45 minutes more
* Add celery and chiles cook 15 minutes
* Add green onions and mushrooms, cook 10 minutes
* Add onion, celery,chile, mushroom mixture to chicken stock along with tomatoes, vermicelli and chopped chicken
* Simmer everything on stovetop til vermicelli puffs up in broth
* Adjust flavor with salt
* Intense deliciousness is now at the ready
* Buen Provecho
cooking notes + pic of ingredients http://www.scrumptiousche...ake-Sopa-de-Fideo#more
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