How to make Fideo Verde
2 tbsp oil
1 package vermicelli
2 diced potatoes, use 2 or 3 depending how big small potatoes are (Yukon golds)
2 jalapeños (use only 1 and remove seeds for no spice)
4 cloves garlic
1 bunch cilantro
6 cups chicken broth
1 tsp salt
1 tsp black pepper
½ tsp cumin
½ tsp mexican oregano
2 cups spinach
3 calabacitas, diced
tortillas for serving
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.
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.
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.
Add the green broth to the pot with the potatoes and vermicelli. Add in the remaining chicken broth and stir to combine.
Bring to a simmer and cook for 12-15 minutes.
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.
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.
Frequently Asked Questions:
What type of vermicelli should I use for Fideo Verde?
You can use regular vermicelli pasta or fideo pasta, which is typically sold in short, thin strands specifically for dishes like this.
Both work well in this recipe.
Can I make Fideo Verde less spicy?
Yes, if you prefer a milder dish, you can use only one jalapeño and remove the seeds and membranes before blending.
This will reduce the spiciness while retaining the flavor.
What can I substitute for calabacitas if I can’t find them?
If you can’t find calabacitas (Mexican squash or zucchini), you can substitute with regular zucchini or yellow squash.
The flavor will be similar, and they cook well in this dish.
How can I adjust the consistency of the soup if it’s too thick or too thin?
If the soup is too thick for your liking, you can add more chicken broth to reach your desired consistency.
If it’s too thin, you can let it simmer uncovered for a bit longer to reduce and thicken.
Can I make Fideo Verde in advance?
Yes, you can make this dish in advance and reheat it when you’re ready to serve.
It often tastes even better the next day as the flavors have more time to meld together.
What is Fideo Verde, and what does it taste like?
Fideo Verde is a Mexican dish made with toasted vermicelli pasta in a flavorful green sauce.
It has a unique taste with the freshness of tomatillos, cilantro, and a mild heat from the jalapeños.
It’s both savory and slightly tangy.
Can I use regular pasta instead of vermicelli for this recipe?
While vermicelli is traditionally used in Fideo Verde, you can use other pasta shapes if you can’t find vermicelli.
However, the cooking time may vary, so adjust accordingly.
How do I adjust the spiciness of Fideo Verde to suit my taste?
The level of spiciness in Fideo Verde depends on the number of jalapeños and whether you remove the seeds.
To make it milder, use only one jalapeño and remove its seeds and membranes.
For more heat, use both jalapeños with seeds.
What are some common garnishes for Fideo Verde?
Common garnishes for Fideo Verde include avocado slices, crumbled queso fresco (fresh cheese), chopped cilantro, and a squeeze of fresh lime juice.
These toppings enhance the flavors and add freshness to the dish.
Can I make Fideo Verde vegetarian or vegan?
Yes, you can adapt this recipe for vegetarian or vegan diets.
Simply use vegetable broth instead of chicken broth, omit any dairy-based garnishes, and use a vegan-friendly pasta option.
The sauce’s rich flavors will still shine through.