Tasty Pastele Stew Recipe With Plantains
Pastele Stew with Plantains is a unique stew from Puerto Rico that brings together the rich and bold flavors of pork, bell peppers, tomatos, and black olives. The addition of shredded plantains makes this a hearty stew that's totally comforting and warming on a cold night.
Servings: 10
Calories: 421kcal
Ingredients
- 2 tablespoon avocado oil (or another neutral oil like vegetable oil)
- 4-6 lbs pork butt, chopped (mine was about 6 pounds and it worked well with these ratios)
- 1 tablespoon salt
- ¼ teaspoon Sazon (Goya brand, one packet)
- 6 cloves garlic minced
- 1 white onion chopped (1 large or 2 medium onions work well)
- 3.5 oz Achiote Powder
- 1 tablespoon crushed red pepper flakes
- 2 cans tomato paste (2 6 oz cans)
- 4 cups water
- 4 cups chicken stock
- 1 lb plantains sliced (about 3 plantains)
- 2 green bell peppers diced
- 6 oz whole black olives
- 1 bunch cilantro chopped
Instructions
- In a large Dutch oven or large pot over medium high-heat, warm the avocado oil for about 1 minute.
- Add the diced pork. Season with the salt and sazon and cook for 20 minutes. Stir occasionally, until the pork has browned.
- Add the garlic, white onion, achiote powder and crushed red chili flakes to the pork and cook for an additional 10 minutes
- Prepare the plantains by peeling them (see instructions for how to peel the plantains above), then grating them with a box grater. Set aside.
- Add the tomato paste, broth, and water to the dutch oven and bring to a boil. Reduce the heat to a simmer and cook the stew for 1 hour, stirring occasionally to prevent the pork from sticking to the bottom of the pot.
- Add the grated plantains to the pot and mix well. Cook for another 30 minutes, stirring frequently.
- Add the green bell pepper, black olives, and cilantro to the pot and cook for an additional 10 minutes.
- Serve over rice.
Notes
- Peeling the plantains. Peeling a green plantain is not like peeling a banana. Follow the instructions listed above to make this process easier.
- Storing. Store leftovers in an airtight container for up to 3 days in the refrigerator , or freeze for up to 3 months.
Nutrition
Calories: 421kcal | Carbohydrates: 28g | Protein: 39g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1517mg | Potassium: 1374mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1480IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 4mg
