Ingredients

The following ingredients have 6 Servings
  • 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
  • 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)

Instruction

  • Place the onion, garlic, and bell pepper in a food processor and pulse them through for quick and easy chopping!
  • Heat the oil in a large soup pot over medium high heat. Add the onions, garlic, and peppers. Sauté for 5 minutes until soft. 
  • Add the cumin, chili powder, smoked paprika, tomatoes, and vegetable broth. Bring to a low simmer.
  • 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.
  • Blend up all aji verde sauce ingredients in a food processor or blender until smooth. This sauce is spicy!
  • 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.