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PASTELE STEW

I always enjoyed pasteles growing up in Hawaii. When I moved to Washington I needed to make anything I was ONO for. It's a little difficult to get ti leaves here so combined with the cold weather pastels stew is perfect. We love olives so adjust according to your liking. Hope you enjoy my version..


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Prep Time: 1 hour | Cook Time: 2 1/2 hours | Ready In: 3 1/2
Ingredients: Print   Add to cart
US Metric
  • 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

Cooking Process:

 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.

how to serve:

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

Nutritional Information:

carol

Comments:

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