PASTELE STEW

 

PASTELE STEW

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

 

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)

 

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