PICADILLO DE PLATANO VERDE (GREEN PLANTAIN HASH) #SundaySupper

One of the things I enjoy most during this time is to make comfort foods, those that will come to the soul when you eat.
And so on this occasion I want to give you this recipe that has been in my family for decades is part of the menu in this cold season in which you just want to eat under the covers.
Definitely there is nothing better than that way, is simply delicious. I know this recipe is a bit unusual to some, but I assure you will be surprised when you prepare and try as it is incredibly delicious, and gives you a different option to use green plantains.
Part of what we do this week is to invite you to be transported to a warm and comforting, for this reason the #SundaySupper family has prepared for you a large number of recipes to enjoy at this time.
I encourage you to bring your blankets to enjoy these delicious recipes.

INGREDIENTS

• 1 pound of short ribs
• 4 cups beef broth
• 4 green plantains, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup of chopped cilantro
• 1 can diced tomatoes 14.5 oz
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons Worcestershire sauce
• Salt and pepper to taste

DIRECTIONS

In a heavy-bottomed pot place the ribs with 4 cups of beef broth and cook for about 3 hours on medium heat.

Once the ribs ready, remove from the pot and place in a bowl, remove the bone and shred the meat.
In the pot where you cook the meat, add onion, garlic and can of tomato, let it cook for five minutes, add the 2 cups of leftover broth and simmer over low heat, add the green plantain and meat, stir well, season with cumin, oregano, Worcestershire sauce, salt and pepper to taste.
Place the lid on the pot and let it cook for 20 minutes over low heat, stirring occasionally.

Once ready, add the cilantro and serve accompanied with white rice and salad.

Preparation time:	30 minutes
Cooking time:	3 hous 25 minutes
Level of the recipe:	Easy

Versión en español CLICK AQUI

Una de las cosas que mas disfruto en esta época es hacer comidas reconfortantes, esas que te llegan hasta el alma cuando las comes.
Y por eso en esta ocasión quiero regalarles esta receta que ha estado en mi familia por décadas forma parte del menú en esta época fría en la uno lo único que desea es comer debajo de las cobijas.
Definitivamente no existe nada mejor que eso y el que me diga que no pues se pierde de algo muy delicioso.
Se que esta receta es un poco inusual para algunos, pero les aseguro que se van a sorprender cuando la hagan y prueben ya que es increíblemente deliciosa, y les da una opción diferente para utilizar el plátano verde.
Parte de lo que queremos hacer esta semana es invitarlos a que se transporten a un espacio cálido y reconfortante,
Que lo disfrute

INGREDIENTES

• 1/2 kilo de costilla de res
• 6 tazas de caldo de res
• 4 plátanos verdes pelados y cortados en cuadritos
• 1 cebolla picada
• 2 ajos picados
• 1 taza de cilantro picado
• 1 lata de tomate picado de 14.5 onzas
• 1 cucharadita de comino en polvo
• 1 cucharadita de oregano seco
• 2 cucharadas de salsa lizano
• Sal y pimienta al gusto

PREPARACION

En una olla de fondo grueso coloque las costillas con 4 tazas de caldo de res y cocine por aproximadamente 3 horas a fuego medio.

Una vez cocinas las costillas, saque de la olla y coloque en un tazón,  retire el hueso desmenuce la carne.
En la olla donde cocino la carne, agregue la cebolla, el ajo y la lata de tomate, deje que se cocine por cinco minutos, agregue las 2 tazas de caldo que sobran y deje hervir a fuego bajo, agregue el platano verde y la carne, revuelva bien, sazone con el comino, oregano, salsa lizano, sal y pimienta al gusto.
Coloque la tapa a la olla y deje que se cocine por 20 minutos a fuego bajo, revolviendo de vez en cuando.

Una vez listo, agregue el cilantro sirva y acompañe con arroz blanco y ensalada.

Tiempo de preparación:	30 minutos
Tiempo de cocción:	3 horas 25 minutos
Nivel de la receta:	Facil

ENGLISH VERSION CLICK HERE

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And if you want more inspiration, here are even more delicious recipes.

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• Loaded Baked Potato Soup by Supper for a Steal
• Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
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Comfort Food  | Main Dish

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• Feijoada ~ Portuguese Bean Stew by Family Foodie

Comfort Food | Desserts

• Biscuits and Chocolate Gravy by Juanita’s Cocina
• Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
• Sour Cream Pound Cake by Mom’s Test Kitchen
• Chocolate Layer Cake by Magnolia Days
• Cinnamon Rice Pudding by Vintage Kitchen Notes
• Smores Hot Cocoa by Chocolate Moosey
• Sweet Red Bean Pie by What Smells So Good
• Pistachio Cake Cookies by The Cookie A Day Challenge
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• Dark Chocolate Caramel Brownies by Daily Dish Recipes
• Nutella Shortbread Bars by Baker Street

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog 

We would be honored to have you join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 4:00 pm(PT) for our weekly #SundaySupper  live chat where we’ll talk about our favorite Comfort Food Recipes.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.