Spicy Sancocho

• 1 Tbs. canola oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 8 oz. white mushrooms, sliced
• 1 or 2 jalapeno peppers, seeded and minced
• 2 cups vegetable stock, canned broth or water
• 14-oz. can stewed tomatoes
• 2 large carrots, peeled and diced
• 1 large green plantain, peeled and coarsely chopped
• 1 large boiling potato, peeled and diced
• 2 Tbs. minced fresh parsley
• 1 Tbs. chopped fresh oregano or 1 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. salt

1. In large pot, heat oil over medium heat.
2. Add onion, bell pepper, mushrooms and jalapenos and cook, stirring often, until vegetables begin to soften, about 7 minutes.
3. Stir in vegetable stock, stewed tomatoes, carrots, plantain, potato and seasonings and bring to a simmer.
4. Cook over medium-low heat, stirring occasionally, until potato and carrots are tender, about 25 minutes.
5. Serve hot.

canola oil, yellow onion, green bell pepper, white mushrooms, jalapeno peppers, vegetable stock, tomatoes, carrots, green plantain, boiling potato, parsley, fresh oregano, freshly ground black pepper, salt

Taken from www.vegetariantimes.com/recipe/spicy-sancocho/ (may not work)