{"id":11719,"date":"2025-06-25T14:04:41","date_gmt":"2025-06-25T14:04:41","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=11719"},"modified":"2025-06-25T14:04:41","modified_gmt":"2025-06-25T14:04:41","slug":"joses-green-mexican-spaghetti","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/06\/25\/joses-green-mexican-spaghetti\/","title":{"rendered":"Jose\u2019s Green Mexican Spaghetti"},"content":{"rendered":"<p><strong><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-11528 size-medium alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg\" alt=\"\" width=\"268\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg 268w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg 700w\" sizes=\"auto, (max-width: 268px) 100vw, 268px\" \/><\/a>Ingredients:<\/strong><\/p>\n<ul>\n<li><strong>16 oz<\/strong>\u00a0spaghetti<\/li>\n<li><strong>2 large<\/strong>\u00a0poblano peppers (roasted, peeled, and deseeded)<\/li>\n<li><strong>1<\/strong>\u00a0jalape\u00f1o (optional, for extra heat)<\/li>\n<li><strong>8<\/strong>\u00a0tomatillos (boiled until color changes; do not allow to burst)<\/li>\n<li><strong>\u00bc<\/strong>\u00a0onion<\/li>\n<li><strong>2 cloves<\/strong>\u00a0garlic<\/li>\n<li><strong>\u00bd cup<\/strong>\u00a0Mexican crema (or sour cream)<\/li>\n<li><strong>1 tbsp<\/strong>\u00a0chicken bouillon<\/li>\n<li><strong>1 small bunch<\/strong>\u00a0cilantro<\/li>\n<li><strong>\u00bd cup<\/strong>\u00a0water (for blending)<\/li>\n<li><strong>Salt and pepper<\/strong>\u00a0to taste<\/li>\n<li><strong>Chihuahua cheese<\/strong>, shredded (for topping)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li><strong> Cook the Spaghetti<\/strong><\/li>\n<\/ol>\n<ul>\n<li>Bring a large pot of salted water to a boil.<\/li>\n<li>Cook the spaghetti according to package instructions. Drain and set aside.<\/li>\n<\/ul>\n<ol start=\"2\">\n<li><strong> Roast the Peppers<\/strong><\/li>\n<\/ol>\n<ul>\n<li>Char the poblano peppers (and jalape\u00f1o, if using) over an open flame or under the broiler until blackened on all sides.<\/li>\n<li>Transfer to a covered bowl or zip-top bag and let steam for 10 minutes.<\/li>\n<li>Peel off the skins, remove the seeds, and set aside.<\/li>\n<\/ul>\n<ol start=\"3\">\n<li><strong> Prepare the Sauce<\/strong><\/li>\n<\/ol>\n<ul>\n<li>In a blender, combine:<\/li>\n<\/ul>\n<p>\u25e6\u00a0\u00a0\u00a0\u00a0Roasted peppers<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0\u00a0Boiled tomatillos<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0\u00a0Onion<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0\u00a0Garlic<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0\u00a0Mexican crema (or sour cream)<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0\u00a0Cilantro<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0\u00a0Chicken bouillon<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0\u00a0\u00bd cup water<\/p>\n<ul>\n<li>Blend until smooth. Season with salt and pepper to taste.<\/li>\n<\/ul>\n<ol start=\"4\">\n<li><strong> Combine Pasta and Sauce<\/strong><\/li>\n<\/ol>\n<ul>\n<li>In a large pan or mixing bowl, toss the cooked spaghetti with the green sauce until evenly coated.<\/li>\n<li>Add a splash of water if the sauce is too thick.<\/li>\n<\/ul>\n<ol start=\"5\">\n<li><strong> Bake with Cheese<\/strong><\/li>\n<\/ol>\n<ul>\n<li>Transfer the coated spaghetti to a baking dish.<\/li>\n<li>Top generously with shredded Chihuahua cheese.<\/li>\n<li>Bake at\u00a0<strong>350\u00b0F (175\u00b0C)<\/strong>\u00a0for about\u00a0<strong>10 minutes<\/strong>, or until the cheese is melted and slightly browned.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 16 oz\u00a0spaghetti 2 large\u00a0poblano peppers (roasted, peeled, and deseeded) 1\u00a0jalape\u00f1o (optional, for extra heat) 8\u00a0tomatillos (boiled until color changes; do not allow to burst) \u00bc\u00a0onion 2 cloves\u00a0garlic \u00bd cup\u00a0Mexican crema (or sour cream) 1 tbsp\u00a0chicken bouillon 1 small bunch\u00a0cilantro \u00bd cup\u00a0water (for blending) Salt and pepper\u00a0to taste Chihuahua cheese, shredded (for topping) &nbsp; Instructions:<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[263],"class_list":["post-11719","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients: 16 oz\u00a0spaghetti 2 large\u00a0poblano peppers (roasted, peeled, and deseeded) 1\u00a0jalape\u00f1o (optional, for extra heat) 8\u00a0tomatillos (boiled until color changes; do not allow to burst) \u00bc\u00a0onion 2 cloves\u00a0garlic \u00bd cup\u00a0Mexican crema (or sour cream) 1 tbsp\u00a0chicken bouillon 1 small bunch\u00a0cilantro \u00bd cup\u00a0water (for blending) Salt and pepper\u00a0to taste Chihuahua cheese, shredded (for topping) &nbsp; Instructions:","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=11719"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11719\/revisions"}],"predecessor-version":[{"id":11720,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11719\/revisions\/11720"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=11719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=11719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=11719"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=11719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}