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Plantain and Pinto Stew with Aji Verde

Name: Plantain and Pinto Stew with Aji Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 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; 1–2 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; 1/2 cup fresh cilantro, chopped; For the Aji Verde:; 2 tablespoons olive oil; 1/2 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)

Prep 15m

Cook 30m

Total 45m

This Plantain and Pinto Stew with Aji Verde is a flavorful and hearty dish. The stew combines plantains, pinto beans, and kale in a rich spiced tomato base, while the Aji Verde adds a creamy and spicy finish. Perfect for a cozy, satisfying meal.