PASTELE STEW

By carvalhohm

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

Details

Adapted from carolinesfoodcreations.blogspot.com

Preparation

Step 1

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).