PASTELE STEW
If you love pasteles, you're gonna love this recipe for pastele stew. Tender pork chunks infused with classic Puerto Rican flavors of ginger, onion, cilantro, and achiote. Perfect anytime, but especially in the cooler weather months.
Provided by Relle
Categories Pork
Time 1h10m
Number Of Ingredients 8
Steps:
- Set stove to medium high heat. Place large pot on stove.
- Add achiote oil, pork, salt, garlic, onion. Saute pork until browned, about 3-5 minutes.
- Then add tomato paste and parsley. Stir to combine.
- Lower heat to medium low and simmer until meat is tender, about 1 hour. If you like your meat more tender you can cook for a longer amount of time.
- Once meat reaches desired tenderness add olives and heath through. Stir to combine.
- Enjoy!
Nutrition Facts : Calories 559 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 44 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 204 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
PASTELE STEW RECIPE - (3.7/5)
Provided by carvalhohm2
Number Of Ingredients 18
Steps:
- MASA: First, slice the skin of the green bananas all the way down on each side lengthwise, then soak green bananas in really hot water, just under a boil, for 5 to 10 minutes. This makes removing the skin very easy. Peel bananas and grate, using a fine grater, into a bowl. Set aside. ACHIOTE OIL: Heat vegetable oil in an old pot and add achiote seeds. Cook for 5 to 10 minutes and remove from heat. Keep oil in a 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. STEW: Cut meat into cubes and chop onions, bell peppers, cilantro, chili peppers, and garlic. Cook pork with oil in a large pot, adding salt and pepper. Add cumin and oregano. Add onions, bell peppers, garlic, 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 olives and green banana (masa) one large spoon at a time, slowly, until desired thickness is achieved.
PASTELE STEW
Steps:
- In a large pot, add the chopped pork belly and pork butt, and simmer over medium heat.
- Add the garlic and onions and keep stirring until all the natural juices come out.
- Next add the chopped celery and stir.
- Season with salt and pepper.
- Add the chopped Chinese parsley and stir in the tomato sauce and tomato paste.
- Add the whole pitted olives and simmer.
- Fold the cooked banana dumplings into the stew and serve.
PASTELES GUISADOS (PASTELES STEW)
Since trying this recipe about 5-6 years ago, it has become my family's favorite stew. The savory pork coupled with the banana dumplings and spices mimic the tamale-like pasteles to a tee. A good helping of cilantro brings out the rich flavor of the dish for a home run. I have served this over steamed white rice or over gandules...
Provided by Laura Manuel-Arrighi
Categories Other Main Dishes
Number Of Ingredients 22
Steps:
- 1. PREPARE ACHIOTE OIL: Heat olive oil and achiote seeds over medium heat for 5 minutes or just until oil has taken reddish color of seeds. Cool. Store in tightly sealed glass jar. Note: This recipe makes more than what is called for in stew recipe.(I refrigerate mines and kept it until the oil was used up, about 3 months later.)
- 2. PREPARE MASA: Peel bananas and place in lightly salted water (halving them lengthwise and using gloves makes job easier, green bananas leave a sticky sap). Grate on smallest opening of food processor or cheese grater. In bowl, combine grated bananas and 1/2 cup achiote oil and mix thoroughly. Seasoning lightly with salt. Scoop into little balls and drop into salted boiling water until the dumpling float. Once the dumplings float, remove from salted water and fold into the pastele stew. Optional: Store in heavy ziploc bag in refrigerator, and use within 1-2 days, or freeze until needed.
- 3. PREPARING STEW: In very large pot or dutch oven, heat 6 tablespoons of achiote oil over medium heat. Add onions, garlic, cumin, salt, bay leaves, cilantro and pork. Cook 10 minutes, occasionally stirring until onions have softened but not browned. Add tomato sauce, olives and their liquid, and 4 cups water. Lower heat to a simmer and cook 30 minutes, uncovered, stirring occasionally. Add masa and remaining water. Taste and re-season if necessary. Cover. Simmer 1 hour, stirring and checking from time to time to avoid scorching. The stew will thicken nicely, but if it gets too thick, add a little water to thin it to your liking. Season with freshly ground pepper. Serve over steaming white rice and garnish with chopped cilantro if desired. Note: I've also served this with a side of fried bread and bacalao salad (I will post these recipes later.) which was just as hearty and very lovely on the palate.
PATELE STEW
This is a simple version of this dish...because it assumes that you have the pateles (or pasteles) on hand. I couldn't add it into the ingredient list, but you will want about 4 pateles to add in at the appropriate time. It is simple to find a recipe for them. From AlohaWorld
Provided by Pikake21
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut meats up into bite size pieces.
- Brown in hot oil, add onions and garlic.
- When browned add tomato sauce and water.
- Simmer about 35 minute
- Add the potatoes and carrots, cooking until fork tender.
- Add salt and pepper, then add pateles, breaking up as you add.
- The pateles will thicken the stew.
- Enjoy with rice and pickled onions.
Nutrition Facts : Calories 511.7, Fat 21.9, SaturatedFat 6.9, Cholesterol 149.2, Sodium 1181.9, Carbohydrate 28.3, Fiber 4.9, Sugar 10.4, Protein 50.2
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