Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "f29093642bec4552aa7d8913bac39db6",
    "updated": "2025-05-18T08:21:08.865Z",
    "title": "Green Pork Posole Bowl",
    "subtitle": null,
    "description": "This everyday bowl is inspired by Mexican green posole, a traditional pork and hominy stew that is usually simmered for a long time. This version features ground pork and two types of chile peppers for a layered spiciness. Tomatillos form the classic base; canned tomatillos are mashed and cooked with other ingredients until the stew thickens. Fresh tomato and crumbled queso fresco topping add brightness and texture.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil",
          "ground pork",
          "onion, chopped fine",
          "poblano chile, stemmed, seeded, and chopped",
          "jalapeño chile, stemmed, seeded, and minced",
          "can tomatillos, drained",
          "garlic cloves, minced",
          "ground cumin",
          "cayenne pepper",
          "chicken broth",
          "can white hominy, rinsed",
          "tomato, cored and cut into >>-inch pieces",
          "queso fresco, crumbled (½ cup)."
        ]
      }
    ],
    "instructions": [
      "Heat the oil in a large saucepan over medium heat until shimmering. Add the pork, onion, poblano, and jalapeño, breaking up the meat with a wooden spoon as it cooks, until the pork is no longer pink, about 5 minutes. Meanwhile, coarsely mash the tomatillos with a potato masher in a bowl and set aside.",
      "Add the garlic, cumin, and cayenne to the pork mixture and cook until aromatic, about 1 minute. Stir in the mashed tomatillos, chicken broth, and hominy, scraping up any browned bits from the pan with the spoon. Bring the stew to a simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper to taste.",
      "Ladle the stew into individual serving bowls and top with the tomato pieces and crumbled queso fresco. Serve immediately."
    ],
    "notes_ingredients": "White hominy is preferred for this stew, but yellow hominy can be used as well. To increase the heat, include the chile seeds.\nIf you don’t have queso fresco, feta cheese can be a flavorful substitute.\nFresh tomatillos can replace canned if available—just be sure to chop them before mashing.",
    "notes_instructions": "For added texture, try garnishing the stew with a handful of popcorn for a pleasant crunch. To boost freshness, sprinkle with cilantro leaves before serving."
  }
]