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
• 3-4 cans medium olives
• 2 bouillon chicken cubes
• 4 tablespoons cumin
• 8 c. water
• Salt & Pepper to taste

Details

Adapted from cookinghawaiianstyle.com

Preparation

Step 1

Achiote Oil:
Heat seeds and olive oil in sauce pan over medium heat until dark red. Strain seeds 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).

In large pot put 2 tablespoon of achoite oil and brown pork in batches.

Add onions, garlic, salt, bay leaves and 2 bunches of cilantro. Cook until softened (don’t drain). Add tomato sauce and olives with their liquid. Simmer uncovered 30 minutes. Add masa, 8 c. water, cumin and chicken bouillon. Cover and simmer for 1 hour (stir every 10 minutes to avoid sticking). Add salt and pepper to taste.

Garnish with last bunch of cilantro, served on rice topped with a little chili pepper water.