Making chili verde in a slow cooker is simple. Without all the effort, it is a delicious fusion of Mexican flavors.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ⅓ cup vegetable oil, or as needed
- 2 ripe plantains
- 1 teaspoon sea salt, or to taste
Instructions
- Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
- Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the “rib” to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
- Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.
- If you would like, let plantain slices soak in salt water to retain a salty flavor for 20 to 30 minutes before frying.
- Make sure plantains are ripe (mostly black). Unlike tostones, platanos maduros need only be fried once. Other popular toppings include garlic (powder or sauce), tomato (with mayo) sauce, sour cream (as in Honduras) and 1/2 teaspoon cinnamon (as in Venezuela) for even more added sweetness.
Reviews
These were amazing. The sweetness of the ripe plantain shines. Always delicious and reminded me of trips to Puerto Rico.