Before I started making this soup I was a little torn on
where to start. Do I put all of the
ingredients in a pot and just slow cook it until it’s done? Do I cook things separately then combine
them? There is no right way or wrong
way, but what I decided to do was to oven roast the tomatillos and serrano
peppers. I coated them in olive oil and
cooked them at 425° for 20 minutes and then I turned on the broiler and cooked
them for a further 4 to 5 minutes to help char.
From there I pureed the tomatillos and serrano peppers (minus the
seeds), along with some cilantro leaves, pepitas, oregano and cumin until
smooth.