Directions:
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.
1 tbsp oil
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.
2 – 3 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.
8 tomatillos
2 – 3 jalapeños (use only 1 and remove seeds for no spice)
½ onion
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
Step 4
Add the green broth to the pot with the potatoes and vermicelli. Add in the remaining chicken broth and stir to combine.
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.
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.
Enjoy !!