The Ecuadorian plantain soup is a delightful combination of flavors and textures. Prepared with pork ribs, carrots, peas, and potatoes, it is complemented with the crispy and tasty addition of plantains. A comforting and flavorful option to enjoy on any occasion.
In the Ecuadorian plantain soup, contrasting flavors come together: the crunch of the plantains with the tenderness of the slowly cooked meat.
The aromas blend in a large pot, where the ingredients are cooked slowly until achieving perfect harmony.
When served, you enjoy the freshness of chopped salad and creamy avocado, adding unique textures to each bite.
Ecuadorian Plantain Soup
Ingredients
½ kilogram of Pork ribs
1 teaspoon of Cumin
1 teaspoon of Achiote
1 teaspoon of Salt
1 Chopped cilantro sprig
2 Green plantains
1 cup of Chopped carrot
5 Chopped potatoes
1 cup of Peas
1 Avocado
2 Green plantains
Preparation
Step 1 : In a large pot, add 2 liters of water and bring to a boil.
Step 2 : Add the pork ribs and let cook for 15 minutes.
Step 3 : Next, add the carrot, cilantro sprig, peas, and chopped potato.
Step 4 : Let cook over medium heat.
Step 5 : Meanwhile, finely chop the onion and add to the pot along with the coloring, salt, and oregano.
Step 6 : Cover and cook until the ingredients are tender.
Step 7 : In a separate container, prepare a chopped cilantro and red onion mix for garnish.
Step 8 : Cut the green plantains and fry until crispy to make plantains chips.
Step 9 : Flatten them with a rolling pin and add to the pot to finish cooking, approximately 10 minutes.
Step 10 : Once the meat is tender, remove from heat and let rest.
Step 11 : To serve, place the meat, plantains, and chopped cilantro on each plate.
Step 12 : Add the chopped salad, white rice, and avocado.
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