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Let me share my go-to pastele stew recipe that'll transport your taste buds straight to Puerto Rico. This hearty dish combines tender pork with a rich, tomato-based sauce and unique green banana thickener. I've been perfecting this recipe for years, tweaking spices and ratios until achieving pure comfort-food bliss. Trust me, once you smell achiote and cumin wafting through your kitchen, you'll be hooked. Get ready for a flavor explosion that'll have everyone begging for seconds!
Ingredients for Delicious Pastele Stew
- Pork shoulder: Adds rich flavor and tenderness to the stew, a staple ingredient in traditional pastele recipes.
- Onion: Provides a savory base flavor and sweetness when cooked down, enhancing the overall taste of the stew.
- Garlic: Infuses a deep, aromatic flavor into the stew, adding complexity and depth to the dish.
- Vegetable oil: Used for browning the pork and sautéing the aromatics, adding moisture and preventing sticking.
- Tomato sauce: Brings a rich, tangy flavor and thickens the stew, providing a vibrant color and depth of taste.
- Diced tomatoes: Adds texture and freshness to the stew, contributing a burst of acidity and juiciness to the dish.
- Water: Helps to create the stew's base liquid, ensuring the ingredients cook evenly and meld their flavors together.
- Achiote oil: Infuses a subtle earthy and peppery flavor, as well as a vibrant red color to the stew.
- Oregano: Adds a warm, herbaceous note to the stew, complementing the other spices and enhancing the overall flavor profile.
- Cumin: Provides a smoky, earthy flavor with a hint of citrus, adding depth and warmth to the stew.
- Bay leaves: Imparts a subtle, aromatic flavor to the stew, enhancing the overall taste and aroma of the dish.
- Green bananas: Act as a thickening agent and add a subtle sweetness to the stew, contributing to its unique texture.
- Masa harina: Thickens the stew and adds a subtle corn flavor, creating a hearty and comforting consistency.
- Cilantro: Adds a fresh, citrusy note to the stew, brightening up the flavors and providing a pop of color.
Read more: Mulligatawny Stew
Essential Tools for Making Pastele Stew
- Large pot: Essential for cooking the stew and allowing all the ingredients to simmer together.
- Cutting board: Needed for chopping the onion and grating the green bananas for the stew.
Pastele Stew Recipe
Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 lbs pork shoulder, cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 can tomato sauce (15 oz)
- 1 can diced tomatoes (15 oz)
- 1 cup water
- 2 tbsp achiote oil
- 1 tbsp oregano
- 1 tbsp cumin
- 2 pieces bay leaves
- Salt and pepper to taste
- 2 pieces green bananas, grated
- 1/2 cup masa harina
- 1/4 cup chopped cilantro
Read more: Bamia Stew Recipe
Instructions:
- Heat the vegetable oil in a large pot over medium heat. Add the pork shoulder and cook until browned on all sides.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent.
- Stir in the tomato sauce, diced tomatoes, water, achiote oil, oregano, cumin, and bay leaves. Bring to a boil.
- Reduce the heat to low and let it simmer for about 45 minutes, or until the pork is tender.
- In a separate bowl, mix the grated green bananas and masa harina. Add this mixture to the stew and stir well.
- Cook for another 15 minutes, stirring occasionally, until the stew thickens.
- Season with salt and pepper to taste. Garnish with chopped cilantro before serving.
Notes:
Nutrition value:
Keywords:
Read more: Asparagus Stew Recipe
Tips for Making Pastele Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed in the recipe.
- Let the stew cool completely.
- Transfer the stew to an airtight container and refrigerate for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Portion the stew into freezer-safe containers or bags.
- Label with the date and freeze for up to 3 months.
Adding grated green bananas to this pastel stew recipe not only thickens the stew but also adds a unique flavor and texture that sets this dish apart from other traditional stews.
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