For the Stew:

• 1 small white onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika (more to taste)
• two 14-ounce cans fire-roasted diced or crushed tomatoes
• 1–2 cups vegetable broth
• 1 teaspoon kosher salt (more to taste)
• 2 medium-ripe plantains, peeled and sliced into small half-moon shapes
• one 15-oz can pinto beans, drained and rinsed
• 2 cups kale, shredded
• 1/2 cup fresh cilantro, chopped

For the Aji Verde:

• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 3 ounces of queso fresco (optional)
• 1 jalapeño pepper, ribs and seeds removed, roughly chopped (add more for more heat!)
• 1 bunch cilantro
• 2 garlic cloves
• juice of 1 lime
• pinch of salt (to taste)