1. Roast and prepare the chiles

If starting with fresh Hatch peppers, roast under a broiler or over a suitable gas flame, turning with tongs until blistered and charred on all sides.

Transfer to a bowl and cover for about ten minutes to loosen the skins. When cool enough to handle, peel away loose skin, remove stems and seed clusters, and chop.

Use the measured three-quarter cup for the soup. Keep any extra refrigerated for another dish. Wash hands after handling chiles and avoid touching your eyes.

2. Brown the beef

Heat the soup pot over medium-high heat. Add the ground beef and cook for about six to eight minutes, breaking it apart as it cooks.

The meat should be cooked through to 160°F. Browning contributes flavor, but color alone is not a reliable temperature check.

Drain excess grease if necessary. If the pot is very dry, add a little of the optional olive oil before cooking the onion.

3. Soften the onion and garlic

Add the diced onion to the beef and cook for about three to four minutes, stirring, until softened. Add the minced garlic and cook about another 30 seconds.

Keep the heat moderate enough that the garlic does not scorch. Scrape the bottom as you stir so the onion picks up the flavorful beef residue.

4. Season and cook the tomato paste

Add the first teaspoon cumin, chili powder, smoked paprika, first half teaspoon oregano, salt, and black pepper. Stir for about 30 seconds.

Add the tomato paste and fire-roasted tomatoes with their juices. Cook for about two minutes, stirring to distribute the paste.

The mixture should smell savory and fragrant rather than burnt. Reduce the heat if thick tomato paste begins sticking aggressively before the liquid is added.

5. Build the broth

Add the roasted Hatch chiles, canned diced green chiles, drained pinto beans, six cups broth, remaining teaspoon cumin, remaining half teaspoon oregano, and optional red pepper flakes.

Stir thoroughly so the paste blends into the liquid and the seasonings are evenly distributed.

Bring to a gentle boil, then reduce the heat to maintain a steady simmer. Partially cover and cook for about fifteen to twenty minutes.

6. Toast the fideo

While the broth simmers, heat one tablespoon olive oil in the separate skillet over medium heat. Add the dry fideo and stir frequently.

Cook for about three to five minutes, watching for a light golden color. Thin pasta can move from golden to scorched quickly, so adjust the heat and keep it moving.

A few strands may color faster than others. Stop when the overall mixture smells lightly toasted rather than waiting for every piece to become equally dark.

Toasting adds flavor; it does not make the pasta immune to overcooking or liquid absorption later.

7. Cook the noodles in the broth

Add the toasted pasta carefully to the simmering caldo. Stir gently to separate the strands and keep them from settling into a clump.

Cook according to the pasta package, beginning to check early. Stop when tender but still intact. The noodles continue softening in the hot liquid after the burner is turned off.

Avoid a vigorous boil that breaks the pasta and makes the broth reduce too quickly.

8. Adjust the liquid

Check consistency as the noodles cook. Add extra warm broth in small amounts if the soup becomes thicker than you prefer.

An additional half to one cup may be enough, but the actual amount depends on the pasta and how much the broth reduced. Add gradually rather than pouring in a large quantity at once.

Taste again after adding liquid because it changes the seasoning concentration.

9. Finish and serve

Stir in the cilantro and tablespoon of lime juice just before serving. Taste and adjust salt, pepper, or heat if needed.

Ladle promptly into bowls, distributing beef, beans, and noodles evenly. Add optional queso fresco, cilantro, onion, jalapeño, or lime at the table.

Keep tortillas separate rather than soaking them in the pot. They are an optional accompaniment, not part of the soup’s measured liquid balance.