El Secreto del Patacón en Sopa 🍲🍌

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini offers a similar texture while being lower in calories.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey provides leaner meat while chicken thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and works well for sautéing.

Chop the bell pepper and carrots into small cubes.

Heat 1 tablespoon of achiote oil in a pot.

Add the chopped carrots and bell pepper to the pot and sauté until they release their flavors.

Add 1 lb of aguja bone for substance, and if not using, substitute with broth cubes.

Add chopped onion and green beans to taste, and mix well.

Add 3 cloves of garlic, salt, and black pepper, and mix again.

Add a little water to let the bone release its flavor and cover the pot.

While the aguja bone cooks, peel and slice 7 green plantains and soak them in lime water to prevent oxidation.

Heat oil until warm, then fry the plantains until soft.

Smash the fried plantains with a pataconera or a plate.

Fry the smashed plantains again until crispy, adding crushed garlic, salt, and vinegar for flavor.

Add the crispy plantains to the soup and let it thicken, then garnish with cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level: