Name: Plantain Pinto Stew with Aji Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Latin American
Ingredients: 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-ounce 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)

Jump to Recipe·5 from 85 reviews

If you’re craving a stew that’s both comforting and bursting with vibrant flavors, you’re going to fall head over heels for this Plantain Pinto Stew with Aji Verde Recipe. Trust me, when I first tried this, I was hooked on how the sweetness of the plantains perfectly balances the smoky, spicy elements of the stew, all topped off with that insanely fresh and zesty aji verde sauce. Keep reading—I promise you’ll want to get cooking ASAP!

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Why You’ll Love This Recipe

Perfect Flavor Balance: The sweetness from plantains combined with smoky spices and fresh aji verde creates a unique taste experience.
Hearty and Nourishing: Pinto beans and kale add fiber and nutrients, making it a comforting yet wholesome meal.
Versatile Serving Options: Enjoy it on its own, with rice, or topped with a fried egg for extra indulgence.
Easy to Customize: You can easily adjust the spice level or swap ingredients based on what you have on hand.

The image shows a close-up of a spoonful of food lifted above a white plate with a white marbled surface. The spoon holds layers of soft brown beans, small bright red tomato chunks, and tender orange potato pieces, all coated in a red sauce. There is a drizzle of light green creamy sauce on top that adds contrast. Small green herb leaves are scattered across the food, giving it a fresh look. The background is blurred but shows the same mixture of beans, potatoes, and sauce on the white plate below. photo taken with an iphone --ar 2:3 --v 7 - Plantain Pinto Stew with Aji Verde, plantain stew recipe, pinto bean stew with green sauce, flavorful Latin American stew, hearty plantain and bean dish

Ingredients You’ll Need

This recipe depends on a few key ingredients that bring bold, vibrant flavors, and thankfully, they’re pretty easy to find. The plantains add a lovely sweetness and texture that makes this stew stand out, while the aji verde adds that vibrant punch you’ll find yourself craving again and again.

Flat lay of a small white onion halved and finely chopped, three whole garlic cloves with papery skins intact, one whole red bell pepper sliced to show inside, two peeled medium-ripe plantains sliced into half-moons, a small white bowl of bright red fire-roasted diced tomatoes, a small white bowl of drained pinto beans, a bunch of fresh kale shredded, a small white bowl of chopped fresh cilantro, a small white bowl of olive oil, one whole jalapeño pepper with stem, a small white bowl of creamy mayonnaise, a wedge of fresh queso fresco cheese, a whole lime cut in half showing juicy interior, all arranged symmetrically with balanced proportions in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Plantain Pinto Stew with Aji Verde, plantain stew recipe, pinto bean stew with green sauce, flavorful Latin American stew, hearty plantain and bean dish

White Onion: Finely chopped to create a flavorful base; you can even pulse it in a food processor for convenience.
Garlic: Minced fresh garlic adds depth and warmth—don’t skip it!
Red Bell Pepper: Adds a touch of sweetness and color; finely chop for even cooking.
Olive Oil: For sautéing veggies and creating that smoky richness.
Ground Cumin: One of the key spices giving warmth and earthiness.
Chili Powder: Adds depth and just the right kick of heat.
Smoked Paprika: Brings a smoky nuance that really elevates the stew’s flavor.
Fire-Roasted Diced Tomatoes: They infuse the stew with a subtle smokiness and bright acidity.
Vegetable Broth: Keeps it light but flavorful; you can use homemade or store-bought.
Kosher Salt: Essential for enhancing all those layers of flavor.
Ripe Plantains: Peeled and sliced into half-moons; ripe ones add natural sweetness and creaminess.
Pinto Beans: Drained and rinsed to keep the stew hearty and filling.
Kale: Shredded for that fresh, slightly bitter green note and texture.
Fresh Cilantro: Chopped and stirred in right at the end for brightness.
Aji Verde Ingredients: Olive oil, mayonnaise, optional queso fresco, jalapeño, cilantro, garlic, lime juice, and salt—these all blend into a zesty, spicy sauce that pulls everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Plantain Pinto Stew with Aji Verde Recipe to suit whatever mood I’m in or what’s in my pantry. You can really make it your own, whether you want it extra spicy, lighter, or with a different twist entirely.

Spice It Up: I often throw in extra jalapeño or a sprinkle of crushed red pepper flakes when I want that smoky heat to really sing.
Make It Vegan: Skip the queso fresco in the aji verde and use a vegan mayo to keep it plant-based without sacrificing creaminess.
Add More Greens: Sometimes I swap kale for spinach or add chopped Swiss chard, depending on seasonality and what I’ve got on hand.
Protein Boost: If you want more protein, grilled tofu or roasted chickpeas make fantastic add-ons stirred in at the end.

How to Make Plantain Pinto Stew with Aji Verde Recipe

Step 1: Start by Sautéing Your Veggies

Heat up your olive oil over medium-high heat in a big pot—this is where your aroma journey begins. Toss in your finely chopped onions, garlic, and red bell pepper. You’ll want to cook these until they’re soft and releasing their beautiful sweetness, about 5 minutes. If you want to speed things up, I discovered that pulsing the veggies in a food processor before sautéing makes the texture perfect and saves time.

Step 2: Build That Flavor Base with Spices and Tomatoes

Now sprinkle in the cumin, chili powder, and smoked paprika—these spices are key. Stir everything around so the spices toast lightly and release their oils; this step makes a huge difference in flavor. Then pour in the fire-roasted diced tomatoes and vegetable broth. Give everything a good stir and let the stew come to a gentle simmer. This is where all those beautiful layers begin marrying.

Step 3: Simmer the Plantains and Beans

Add the sliced ripe plantains directly into the stew. They’ll soak up all the seasoning and help thicken the stew while adding their hint of sweetness. Let it simmer for about 15 minutes until the plantains are tender but still holding their shape. Then stir in the pinto beans and kale; let the kale wilt down and the beans heat through. Finally, mix in fresh cilantro for a burst of bright herbal notes.

Step 4: Blend Up Your Aji Verde

This sauce is where the magic happens! Blend olive oil, mayonnaise, queso fresco (if using), jalapeño, lots of fresh cilantro, garlic, lime juice, and a pinch of salt until silky smooth. I love how this sauce adds a creamy, spicy, and tangy punch right at the end—it’s the perfect bright contrast to that cozy stew.

Step 5: Serve and Enjoy!

Ladle the stew into bowls, add a generous swirl of your aji verde sauce on top, and serve it however you love best—alone, over rice, or even topped with a fried egg. My family goes crazy for this finishing touch, and I bet yours will too!

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Pro Tips for Making Plantain Pinto Stew with Aji Verde Recipe

Perfect Plantain Ripeness: Choose ripe plantains for natural sweetness—yellow with some black spots is ideal.
Toast Your Spices: Toasting cumin, paprika, and chili powder in oil before adding liquids releases deeper flavors.
Blend Aji Verde Until Smooth: Use a high-speed blender for the creamiest sauce; adjust jalapeño amount to control heat.
Don’t Overcook the Kale: Add kale last to keep some texture and vibrant color; overcooking can make it bitter.

How to Serve Plantain Pinto Stew with Aji Verde Recipe

A light beige bowl sits on a white marbled surface, filled with three main layers. The bottom layer is white rice with a soft texture, forming a base around the edges. The middle layer is a colorful mix of red bell peppers, brown beans, and orange vegetable pieces in a chunky red sauce scattered across the rice. On top, bright green creamy sauce is drizzled in lines over the beans and vegetables. Fresh green cilantro leaves sit on the side of the bowl, adding a fresh touch. Photo taken with an iphone --ar 2:3 --v 7 - Plantain Pinto Stew with Aji Verde, plantain stew recipe, pinto bean stew with green sauce, flavorful Latin American stew, hearty plantain and bean dish

Garnishes

I always finish off my bowls with a generous swirl of that fresh aji verde sauce—it wakes up every bite! Sometimes I add a sprinkle of chopped fresh cilantro or a squeeze of lime for extra brightness. For an indulgent touch, a fried egg on top is unbeatable.

Side Dishes

This stew is hearty enough on its own, but I often serve it alongside fluffy white rice or warm corn tortillas to soak up every last bit. A simple green salad dressed with lime and avocado pairs beautifully to lighten things up.

Creative Ways to Present

For special occasions, I sometimes serve the stew in small bowls as part of a Latino-inspired tasting menu with an aji verde drizzle on top and a side of crispy tostones. It always impresses guests and makes dinner feel festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The stew actually tastes better the next day as the flavors meld, but I always add fresh cilantro and a fresh swirl of aji verde before serving again.

Freezing

This stew freezes wonderfully! I portion it into freezer-safe containers so I can thaw just the right amount for a quick weeknight meal. Just skip adding fresh cilantro and aji verde before freezing—add those fresh when reheating.

Reheating

Reheat gently on the stove or in the microwave until warmed through, stirring occasionally. If it’s too thick, add a splash of vegetable broth or water. Then finish with fresh cilantro and a new dollop of aji verde to brighten it back up.

FAQs

Can I make the Plantain Pinto Stew with Aji Verde Recipe vegan?

Absolutely! Just skip the queso fresco in the aji verde and swap mayonnaise for a vegan version or use silken tofu blended with lime and cilantro for a creamy sauce. The stew itself is naturally plant-based and packed with nutrition.
How spicy is the aji verde sauce?

The spice level can be easily adjusted by how much jalapeño you include and whether you leave the seeds in. I usually remove seeds for medium heat, but you can add more for a fiery kick or less for mild warmth.
What can I substitute for kale?

Spinach, Swiss chard, or collard greens make great alternatives. Just add them towards the end of cooking so they wilt nicely but retain some texture and color.
Can I prepare the aji verde sauce ahead of time?

Definitely! It stores well in the fridge for up to 3 days in an airtight container. Keep it chilled and give it a good stir before serving for maximum freshness.

Final Thoughts

This Plantain Pinto Stew with Aji Verde Recipe has become one of my go-to dishes for cozy nights in or when I want to impress friends with bold flavors and nourishing ingredients. It’s comfort food that feels fresh and alive, and honestly, I love how it brings a little adventure to the dinner table. I hope you’ll try it soon and enjoy every delicious bite as much as my family and I do!