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Aunty Bea Rodrigues' Pastele Stew

Watch Aunty Bea make her famous pastele stew as seen on Cooking Hawaiian Style on OC16. You can catch past episodes of Cooking Hawaiian Style on-demand at

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Prep Time: 30 | Cook Time: 2 hours | Ready In: 3 hours
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US Metric
  • 3-4 lb. Pork Butt, cut in cubes
  • salt/pepper to taste
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 2 onions chopped
  • 2 bell peppers, chopped
  • 2 bundles cilantro, chopped
  • 1 clove garlic, crushed
  • 4-6 hawaiian chili peppers
  • 3 cups water
  • 1 small can tomato paste
  • 1 can olives, seedless, whole
  • 8 green bananas

Achiote oil

  • 1 cup vegetable oil
  • achiote seeds

Cooking Process:


To make masa, first slice the skin of green bananas all the way down on each side lengthwise, then soak green bananas in really hot water for 5-10 minutes.  This makes taking the skin very easy.  Peel bananas and grate using fine grater into a bowl.  Set aside.

Achiote Oil:

Heat vegetable oil in old pot and add achiote seeds.  Cook for 5-10 minutes and remove from heat.  Keep oil in pot and allow to cool.  You can store oil for later use in a glass jar.  Use extreme caution when working with achiote oil as it will stain.


Prepare ingredients by cutting meat into cubes, chopping your onions, bellpeppers, cilantro, chili peppers, garlic etc.

Cook pork with oil in large pot adding salt and pepper.  Add cumin and oregano.  Add chopped onions. bellpeppers, crushed garlic, chopped chili peppers and cilantro to pot and cook for 30 minutes.  Add 3 cups water and cook another 45 minutes.  

Taste and add additional salt/pepper and seasonings if necessary.  Add tomato paste and cook another 30 minutes.  Add half of the achiote oil to the stew....stir well then add remaining oil. Add can of olives and add green banana (masa) one large spoon at a time, slowly until desired thickness is achieved.

how to serve:


User Reviewsview all rating
Reviewed on: Nov 12, 2013 By
The best pastele stew ever