New Mexican Fideo
Total Time
Prep: 10 min. Cook: 30 min.
Makes
8 servings
Ingredients
1 can (14.5 oz.) diced stewed tomatoes
2 ½ cups chicken stock or broth
1 TSP oregano
1/4 cup chopped green chile
Salt, pepper, and garlic powder to taste
1 medium onion, chopped
1 package (7oz.) Fideo cut vermicelli. (Alternatively, you can use 7oz. vermicelli cut or broken into 1 inch pieces.
2 Tablespoons olive oil
Directions
In a medium bowl, combine tomatoes, chicken stock, oregano, chile, salt, pepper, and garlic powder. Set aside.
In a large skillet, heat olive oil over medium heat, add noodles and onion. Sautee, stirring frequently, until noodles are lightly browned and onion is translucent, about 5 minutes. Pour tomato/stock mixture into skillet. Liquid should completely cover noodles; if not, add a little water until noodles are covered. Bring to a low boil until liquid cooks down to level of noodles (about 5 minutes), then reduce heat to low and simmer 15-20 minutes, until liquid is thick and noodles are soft. Serve warm.
