Step 1

Roast the Peppers. Preheat oven to 400 degrees or set it to broil. Slice the poblano peppers and jalapeno peppers in half lengthwise and remove the innards, if desired. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 10-12 minutes, until the skins are blackened and blistered. You might need a bit longer, depending on your oven.

Step 2

Allow the peppers to cool enough to handle. Transfer them to a bowl and cover them with plastic or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen.

Step 3

Peel off the skins and discard them. Add the roasted peppers to a food processor.

Step 4

Heat the oil in a pan to medium heat. Add the chopped tomatillos, spinach and onion. Cook for 5 minutes to soften.

Step 5

Add the garlic and stir. Cook for 1 more minute.

Step 6

Transfer the cooked ingredients to the food processor with the roasted peppers and process until chunky.

Step 7

Add the cilantro, crema, cream cheese (if using), ancho powder, cumin and salt and pepper. Process until smooth.

Step 8

Adjust the thickness of the verde sauce with chicken stock, if desired. Also taste and adjust for salt.

Step 9

Transfer the verde sauce to the pan and heat to a simmer.

Step 10

Add the cooked spaghetti and toss to combine.

Step 11

Serve into bowls and top with crumbled cotija cheese, pepper slices, red chili flakes and fresh chopped cilantro.