5 tablespoons olive oil
1 cup thinly sliced onions
1 chipotle, canned in adobo sauce, finely chopped
10 garlic cloves, finely chopped
1 box Pomi strained tomatoes
2 bay leaves
4 cups vegetable stock
course sea salt
3 medium red potatoes (about a pound) cut into ?-inch pieces
2 large rip plantains, cut into ?-inch slices
? cup chopped fresh cilantro
Combine olive oil with onions and chipotles in medium saucepan over high heat and cook, uncovered, for 10 minutes, stirring occasionally. Add garlic and cook for 5 more minutes.
Transfer to blender, add tomatoes, and puree until smooth. Pour back into saucepan and add bay leaves. Stir constantly over medium heat until cooked down to a thick consistency, abut 10 minutes. Stir in vegetable stock and salt to taste.
Add potatoes, bring to boil, cover, and reduce heat to low. Simmer 45 minutes or until potatoes have softened. Meanwhile, heat olive oil in large skillet and fry plantains until golden brown, 2-3 minutes per side.
Add fried plantains and cilantro to stir and simmer 5 more minutes.
Serve with Coconut Quinoa Pilaf.