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Fideo Verde

cook:

30 min

A Salsa Verde take on a traditional video. Sure to be your new favorite!

4 servings

US

original

metric

Picture for Fideo Verde

4 servings

US

original

metric

Ingredients

Directions

Ingredients

oil

2 tbsp oil

vermicelli

1 package vermicelli

diced potatoes, use 2 or 3 depending how big small potatoes are (Yukon golds)

2 diced potatoes, use 2 or 3 depending how big small potatoes are (Yukon golds)

tomatillos

8 tomatillos

jalapeños (use only 1 and remove seeds for no spice)

2 jalapeños (use only 1 and remove seeds for no spice)

onion

½ onion

garlic

4 cloves garlic

cilantro

1 bunch cilantro

chicken broth

6 cups chicken broth

salt

1 tsp salt

black pepper

1 tsp black pepper

cumin

½ tsp cumin

mexican oregano

½ tsp mexican oregano

spinach

2 cups spinach

calabacitas, diced

3 calabacitas, diced

tortillas for serving

tortillas for serving

Get ingredients with

Directions

Directions

Ingredients

oil

2 tbsp oil

vermicelli

1 package vermicelli

diced potatoes, use 2 or 3 depending how big small potatoes are (Yukon golds)

2 diced potatoes, use 2 or 3 depending how big small potatoes are (Yukon golds)

tomatillos

8 tomatillos

jalapeños (use only 1 and remove seeds for no spice)

2 jalapeños (use only 1 and remove seeds for no spice)

onion

½ onion

garlic

4 cloves garlic

cilantro

1 bunch cilantro

chicken broth

6 cups chicken broth

salt

1 tsp salt

black pepper

1 tsp black pepper

cumin

½ tsp cumin

mexican oregano

½ tsp mexican oregano

spinach

2 cups spinach

calabacitas, diced

3 calabacitas, diced

tortillas for serving

tortillas for serving

Get ingredients with

Step 1

To a large soup pot, add in the oil, set to medium heat, once hot, add in the vermicelli, mix around and toast for 3-5 minutes.

oil

1 tbsp oil

vermicelli

1 package vermicelli

Step 2

Add in the diced potatoes, im using a Yukon gold potato which I did not peel, you can peel if you'd like, make sure to dice the potatoes small enough so that they don't take forever to cook. Mix in the potatoes and continue cooking with the vermicelli for another 5-7 minutes or until most of the vermicelli is golden brown and toasted.

diced potatoes, use 2 or 3 depending how big small potatoes are (Yukon golds)

2 ½ cup diced potatoes, use 2 or 3 depending how big small potatoes are (Yukon golds)

Step 3

To a blender, add in the tomatillos, jalapeño, onion, garlic, cilantro, 2 cups of the chicken broth, the cilantro, salt, pepper, cumin and oregano. Blend until fully combined. Then add in the spinach, if needed, remove about one cup of the blended sauce so the spinach will fit. Blend once more until fully combined.

tomatillos

8 tomatillos

jalapeños (use only 1 and remove seeds for no spice)

2 ½ jalapeños (use only 1 and remove seeds for no spice)

onion

½ onion

garlic

4 cloves garlic

cilantro

1 bunch cilantro

chicken broth

6 cups chicken broth

salt

1 tsp salt

black pepper

1 tsp black pepper

cumin

½ tsp cumin

mexican oregano

½ tsp mexican oregano

spinach

2 cups spinach

Step 4

Add the green broth to the pot with the potatoes and vermicelli. Add in the remaining chicken broth and stir to combine.

chicken broth

6 cups chicken broth

Step 5

Bring to a simmer and cook for 12-15 minutes.

Step 6

Add in the diced calabacitas (which are essentially mexican squash/zucchini, you can use zucchini if you can't get calabacitas), cook for 4-6 more minutes or until the potatoes are fork tender. Taste the broth at this point and adjust any seasonings if needed.

calabacitas, diced

3 calabacitas, diced

Step 7

To serve, plate up the fideo as is. Optionally you can garnish it with avocado, crumbled queso fresco, chopped cilantro and a fresh squeeze of lime juice. Serve with corn tortillas or quesadillas.

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