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Plantain and Pinto Stew with Aji Verde
Ingredients
  • subheading: UNITS USM:
  • SCALE ½x 1x 2x
  • subheading: For the Stew:
  • 1 small white onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika (more to taste)
  • two 14-ounce cans fire-roasted diced or crushed tomatoes
  • 1 to 2 cups vegetable broth
  • 1 teaspoon kosher salt (more to taste)
  • 2 medium-ripe plantains, peeled and sliced into small half-moon shapes
  • one 15-oz can pinto beans, drained and rinsed
  • 2 cups kale, shredded
  • ½ cup fresh cilantro, chopped
  • subheading: For the Aji Verde:
  • 2 tablespoons olive oil
  • ½ cup mayonnaise
  • 3 ounces of queso fresco (optional)
  • 1 jalapeño pepper, ribs and seeds removed, roughly chopped (add more for more heat!)
  • 1 bunch cilantro
  • 2 garlic cloves
  • juice of 1 lime
  • pinch of salt (to taste)
Steps
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