PASTELE STEW

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3-4

    lbs. pork butt and pork belly (cut in bite size pieces)

  • 10

    green bananas

  • 2 1/3

    plus 1/3 c. olive oil

  • 2

    packets of 2 oz. annatto seeds

  • 2

    large onions, chopped

  • 8

    garlic cloves

  • 4

    bay leaves

  • 3

    bunches cilantro, chopped

  • 1

    c. tomato sauce

  • 4

    cans medium olives

  • 2

    bouillon chicken cubes

  • 4

    tablespoons cumin

  • 8

    c. water

  • Salt and pepper to taste

Directions

1. In large pot put 2 tablespoon of achoite oil and brown pork in batches 2. Add onions, garlic, salt, bay leaves and 2 bunches of cilantro 3. Cook until softened (don’t drain) 4. Add tomato sauce and olives with their liquid 5. Simmer uncovered 30 minutes 6. Add masa, 8 c. water, cumin and chicken bouillon 7. Cover and simmer for 1 hour (stir every 10 minutes to avoid sticking) Add salt and pepper to taste Achiote oil: Heat seeds and olive oil in sauce pan over medium heat until dark red Strain seed and reserve oil Masa: Peel large green bananas with paring knife (as if an apple). Soak in warm water for 8 minutes. Using gloves grate on smallest grate of grater. Mix in 1 c. of prepared achoite oil (use within 2 days).

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