Aunty Nohea's Pastele Stew
Aunty Nohea's Pastele Stew
Ingredients
For the Achiote Oil
- 1/4 cup achiote seeds
- 1/2 cup vegetable oil, or oil of choice
For the Stew
- 2 pounds pork butt, cubed
- 1 tablespoon garlic salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 1/4 cup garlic, minced
- 5 1/2 ounces tomato paste, (one 6-ounce can, reserving 1/2 ounce)
- 3 green bananas, or unripe plantains, peeled
- 4 cups water, divided, plus more as needed
- 2 packets Sazón Goya seasoning
- 1 can pitted green olives, drained, 5.75 ounces or 1/2 can depending on preference
- 1/2 cup fresh cilantro, chopped
For Serving
- 4 cups cooked white rice
Instructions
- 1
To make the achiote oil, combine the achiote seeds and vegetable oil in a small saucepan. Simmer over medium-low heat for 2-3 minutes, or until the oil turns a beautiful orange color. Be careful not to burn the seeds.
⏱️ 5 min
- 2
Immediately strain the achiote oil through a fine-mesh sieve into a large pot or Dutch oven, discarding the seeds. Set the pot with the strained oil over medium-high heat.
⏱️ 2 min
- 3
Add the cubed pork butt to the pot with the achiote oil. Season generously with garlic salt and black pepper. Cook, stirring occasionally, until the pork is browned on all sides, about 8-10 minutes.
⏱️ 10 min
- 4
Add the diced green bell pepper and diced onions to the pot with the pork. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 5
Stir in the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 6
Add the tomato paste to the pot, stirring well to combine it with the pork and vegetables. Cook for 2-3 minutes, allowing the tomato paste to deepen in color.
⏱️ 3 min
- 7
While the stew is cooking, prepare the plantain mixture. Peel the green bananas or unripe plantains and cut them into chunks. Place them in a blender with 1 cup of water and blend until completely smooth. If the plantains are very ripe, use less of this mixture to avoid making the stew too sweet or thick.
⏱️ 5 min
- 8
Add the blended plantain mixture to the pot, stirring well. If the plantains were very ripe, only add about 1/2 to 3/4 cup of the mixture.
⏱️ 2 min
- 9
Pour in the remaining 3 cups of water and add the two packets of Sazón Goya seasoning. Stir to combine.
⏱️ 2 min
- 10
Add the drained olives to the stew. Bring the mixture to a simmer.
⏱️ 3 min
- 11
Stir in the chopped fresh cilantro. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or until the pork is very tender. Stir occasionally to prevent sticking.
⏱️ 30 min
- 12
Taste and adjust seasoning if necessary. If the stew is too thick, add a little more water until desired consistency is reached. The pork should be fork-tender.
⏱️ 2 min
- 13
Serve Aunty Nohea's Pastele Stew hot over a bed of cooked white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aunty Nohea's Pastele Stew
For the Achiote Oil
- 1/4 cup achiote seeds
- 1/2 cup vegetable oil, or oil of choice
For the Stew
- 2 pounds pork butt, cubed
- 1 tablespoon garlic salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 1/4 cup garlic, minced
- 5 1/2 ounces tomato paste, (one 6-ounce can, reserving 1/2 ounce)
- 3 green bananas, or unripe plantains, peeled
- 4 cups water, divided, plus more as needed
- 2 packets Sazón Goya seasoning
- 1 can pitted green olives, drained, 5.75 ounces or 1/2 can depending on preference
- 1/2 cup fresh cilantro, chopped
For Serving
- 4 cups cooked white rice
Instructions
- 1
To make the achiote oil, combine the achiote seeds and vegetable oil in a small saucepan. Simmer over medium-low heat for 2-3 minutes, or until the oil turns a beautiful orange color. Be careful not to burn the seeds.
⏱️ 5 min - 2
Immediately strain the achiote oil through a fine-mesh sieve into a large pot or Dutch oven, discarding the seeds. Set the pot with the strained oil over medium-high heat.
⏱️ 2 min - 3
Add the cubed pork butt to the pot with the achiote oil. Season generously with garlic salt and black pepper. Cook, stirring occasionally, until the pork is browned on all sides, about 8-10 minutes.
⏱️ 10 min - 4
Add the diced green bell pepper and diced onions to the pot with the pork. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 5
Stir in the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 1 min - 6
Add the tomato paste to the pot, stirring well to combine it with the pork and vegetables. Cook for 2-3 minutes, allowing the tomato paste to deepen in color.
⏱️ 3 min - 7
While the stew is cooking, prepare the plantain mixture. Peel the green bananas or unripe plantains and cut them into chunks. Place them in a blender with 1 cup of water and blend until completely smooth. If the plantains are very ripe, use less of this mixture to avoid making the stew too sweet or thick.
⏱️ 5 min - 8
Add the blended plantain mixture to the pot, stirring well. If the plantains were very ripe, only add about 1/2 to 3/4 cup of the mixture.
⏱️ 2 min - 9
Pour in the remaining 3 cups of water and add the two packets of Sazón Goya seasoning. Stir to combine.
⏱️ 2 min - 10
Add the drained olives to the stew. Bring the mixture to a simmer.
⏱️ 3 min - 11
Stir in the chopped fresh cilantro. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or until the pork is very tender. Stir occasionally to prevent sticking.
⏱️ 30 min - 12
Taste and adjust seasoning if necessary. If the stew is too thick, add a little more water until desired consistency is reached. The pork should be fork-tender.
⏱️ 2 min - 13
Serve Aunty Nohea's Pastele Stew hot over a bed of cooked white rice.
⏱️ 1 min