1 TB olive oil
1 large onion, diced
1 carrot, diced
1 stalk celery, diced
4 cloves garlic, minced
4 1/2 cups chicken broth (or more)
2 green plaintains, peeled and cut in large chunks
1 cup fresh cilantro
2 bay leaves
1/2 tsp cumin
salt & pepper to taste
8 oz. Hebrew National Salami
Saute onion, garlic, carrot, and celery in olive oil about 8 minutes until browned. Add chicken broth and plantains. Stir in cilantro, bay leaves, and cumin. Bring to boil. reduce heat and simmer about 45 minutes until the plantains are tender.
Process in batches in food process. If too thick, add additional chicken broth. Adjust seasonings and serve.
Toppings
Fried plantain shreds
Grated Monterey Jack cheese
Crispy fried shallots
No comments:
Post a Comment