Need a comforting holiday meal that’s also delicious and easy to make? Give this Pastele Stew a try! It is made with pork, bananas, vegetables, chillis, etc.
In this blog, I will share with you a Pastele Stew Recipe that is exceptionally delicious. I like to serve this savory dish with White rice, Avocado salad, Sweet plantains, and Yuca fries.
I have always been a fan of Puerto Rican cuisine. I tried this recipe in Hawaii when I was on a trip with my family. The dish is rich and comforting and perfect for a holiday season or a cozy night. I am used to making it every holiday season and when my friends come over.
Try out this mouth-watering Pastele Stew and have fun at your gathering.
How To Make Pastele Stew
It is easy to make the recipe at home and great for a holiday meal. This hearty recipe requires several ingredients and doesn’t require a lot of time.
This recipe is beginner-friendly for those who want to learn how to cook perfectly Pastele Stew.
Ingredients To Make Pastele Stew
For The Stew:
- 4 pounds of pork butt (cubed)
- salt and pepper (to taste)
- 1 tbsp cumin
- 1 tbsp oregano
- 2 onions (chopped)
- 2 bell peppers (chopped)
- 2 bundles of cilantro (chopped)
- 1 clove garlic (crushed)
- 5 Hawaiian chilli peppers
- 3 cups water
- 1 small can of tomato paste
- 1 can pit whole olives
For The Masa:
- 8 green bananas
For The Achiote Oil
- 1 cup vegetable oil
- achiote seeds
Step By Step Instructions To Make Pastele Stew
For The Masa:
- Begin by slicing the skin of the green bananas lengthwise down each side.
- Then, add the green bananas in very hot water, just under a boil, for about 5 to 10 minutes. This will help the removal of the skin.
- Peel the bananas and grate them finely into a bowl. Set aside.
For The Achiote Oil
- Heat the vegetable oil in an pot and add the achiote seeds.
- Cook the mixture for about 5 to 10 minutes and take it out from the heat.
- Retain the oil in the pot and allow it to cool.
- You can store the oil for future use in a glass jar. Handling achiote oil with caution is essential, as it can cause staining.
For The Stew:
- Cut the pork butt into the cubes and chop the onions, bell peppers, cilantro, chili peppers, and garlic.
- Cook the pork in a large pot with oil, adding salt, pepper, cumin, and oregano.
- Add the onions, garlic, bell peppers, chili peppers, and cilantro to the pot and cook for 30 minutes.
- Add 3 cups of water and cook for another 45 minutes.
- Taste the stew and add salt, pepper, and seasonings if necessary.
- Add tomato paste and cook for an more 30 minutes.
- Add half of the achiote oil to the stew, stir well, and then add the remaining oil.
- Gradually add the olives and green banana (masa) one large spoon at a time, stirring continuously until the desired thickness is achieved.
FAQs
How long does it take to cook Pastele Stew?
The required cooking time for this pastele stew recipe is approximately 3-4 hours, depending on the size of the pork or other vegetables.
Can I make Pastele Stew ahead of time?
Yes, you can be prepared this tasty Pastele Stew ahead of time. It actually tastes fabolus the next day after all the flavors have had a chance to combine together.
How long can I store Pastele Stew in the fridge?
You can store Pastele Stew in the fridge for up to 3 to 4 days in an airtight container.
Can I freeze Pastele Stew?
You can store Pastele Stew in the freezer for up to 3 months in an airtight container. If you want to eat, thaw it overnight before reheating.
In Closing
I hope you enjoyed this recipe a lot and will definitely try it at home. Because it is a comforting dish that takes very little time to cook and just needs only a handful of basic ingredients.
This dish offers a complete, flavorful, and healthful meal. So if you have not tried this delicious treat yet, do not wait and make it just now! Thanks For Reading!
More Amazing Recipes
- Pioneer Woman Brunswick Stew Recipe
- Old Hickory House Brunswick Stew Recipe
- Panda Express Mongolian Beef
- Poor Man’s Beef Stroganoff Recipe
Pastele Stew Recipe
Ingredients
For The Stew:
- 4 pounds pork butt (cubed)
- salt and pepper (to taste)
- 1 tbsp cumin
- 1 tbsp oregano
- 2 onions (chopped)
- 2 bell peppers (chopped)
- 2 bundles of cilantro (chopped)
- 1 clove garlic (crushed)
- 5 Hawaiian chilli peppers
- 3 cups water
- 1 small can of tomato paste
- 1 can pit whole olives
For The Masa:
- 8 green bananas
For The Achiote Oil
- 1 cup vegetable oil
- achiote seeds
Instructions
For The Masa:
- Begin by slicing the skin of the green bananas lengthwise down each side.
- Then, add the green bananas in very hot water, just under a boil, for about 5 to 10 minutes. This will help the removal of the skin.
- Peel the bananas and grate them finely into a bowl. Set aside.
For The Achiote Oil
- Heat the vegetable oil in an pot and add the achiote seeds.
- Cook the mixture for about 5 to 10 minutes and take it out from the heat.
- Retain the oil in the pot and allow it to cool.
- You can store the oil for future use in a glass jar. Handling achiote oil with caution is essential, as it can cause staining.
For The Stew:
- Cut the pork butt into the cubes and chop the onions, bell peppers, cilantro, chili peppers, and garlic.
- Cook the pork in a large pot with oil, adding salt, pepper, cumin, and oregano.
- Add the onions, garlic, bell peppers, chili peppers, and cilantro to the pot and cook for 30 minutes.
- Add 3 cups of water and cook for another 45 minutes.
- Taste the stew and add salt, pepper, and seasonings if necessary.
- Add tomato paste and cook for an more 30 minutes.
- Add half of the achiote oil to the stew, stir well, and then add the remaining oil.
- Gradually add the olives and green banana (masa) one large spoon at a time, stirring continuously until the desired thickness is achieved.
