Plantain and Pinto Stew with Aji Verde
Ingredients
- 1 white onion small , finely chopped
- 3 garlic cloves , minced
- 1 bell pepper red , finely chopped
- 1 tablespoon 1 tablespoon olive oil
- 2 teaspoons 2 teaspoons ground cumin
- 2 teaspoons 2 teaspoons chili powder
- 1 teaspoon 1 teaspoon smoked paprika (more to taste)
- 14 fire-roasted diced or crushed tomatoes two -ounce cans
- 12 12 vegetable broth –
- 1 teaspoon 1 teaspoon kosher salt (more to taste)
- 2 plantains medium-ripe , peeled and sliced into small half-moon shapes
- 15 pinto beans one -oz can , drained and rinsed
- 2 2 kale , shredded
- 1/2 1/2 cilantro fresh , chopped
- 2 tablespoons 2 tablespoons olive oil
- 1/2 1/2 mayonnaise
- 3 3 queso fresco of (optional)
- 1 jalapeño pepper , ribs and seeds removed, roughly chopped (add more for more heat!)
- 1 cilantro bunch
- 2 cloves garlic
- 1 lime juice of
- salt pinch of (to taste)
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Instructions
- Shortcut (Optional): Place the onion, garlic, and bell pepper in a food processor and pulse them through for quick and easy chopping!
- Sauté the Veggies: Heat the oil in a large soup pot over medium high heat. Add the onions, garlic, and peppers. Sauté for 5 minutes until soft.
- Build the Stew: Add the cumin, chili powder, smoked paprika, tomatoes, and vegetable broth. Bring to a low simmer.
- Cook the Plantains: Add in the plantains. Simmer for another 15 minutes. Add in the pinto beans and kale. Heat until the kale is softened. Stir in the cilantro.
- Aji Verde Sauce: Blend up all aji verde sauce ingredients in a food processor or blender until smooth. This sauce is spicy!
- Serve It Up: Serve in bowls with rice (optional) and a swirl of aji verde! Also delicious on its own or with a fried egg on top! Yummm.
Source
Original recipe: View Original