Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two 10-ounce cans Mexican green tomatoes, drained, about 2 cups
- 3 cloves garlic, crushed
- 3 fresh hot red or green peppers, * seeded and finely chopped
- 1/2 cup white vinegar
- 1/4 teaspoon ground allspice
- 1/4 teaspoon oregano
- salt, freshly ground pepper
Directions
Heat oil in large saucepan over medium heat.
Add onions, carrots, celery and garlic.
Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
Add 4 cups of chicken stock/broth and bring to boil over high heat.
Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
Season with salt and pepper.
Return to boil.
Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
Remove and discard bay leaf.
Transfer half the soup to blender; puree until smooth.
Return to the pan.
If soup is too thick, add a little more stock/broth.
Season with more salt/cumin if desired.
Category:Guatemalan Recipes
Category:Guatemalan Soups