Pastele Stew

November 15, 2022 / By Foodland

Pastele Stew

"This local favorite is perfect for any gathering and has been a go to dish that I enjoy making whenever I'm hosting my family and friends." - Chef Rebekah DeCosta, Senior Chef De Cuisine
Course Soup
Servings 4 Servings


  • 2 tablespoons Neutral Oil
  • 5 pounds Pork Butt, Diced
  • 2 tablespoons garlic salt
  • 1 package Sazon(Goya Brand Recommended)
  • 1 tablespoon Fresh Garlic, Finely Chopped
  • 1 White Onion, Large Diced
  • 1 package Achiote Powder
  • 1 tablespoon crushed red chili flakes
  • 2 cans Tomato Sauce
  • 8 cups water
  • 1 pound Green Bananas, peeled & shredded
  • 2 Green Bell Pepper, large diced
  • 2 cans Black Olives, 6oz., whole & drained
  • 1 bunch cilantro, finely chopped


  • Heat neutral in a large pot over medium-high heat.
  • Add diced pork and season with garlic salt and sazon. Cook for 20 minutes while stirring occasionally. Make sure to scrape the bottom of the pot while mixing.
  • Add garlic, white onion, achiote powder and crushed red chili flakes to pork. Cook for another 10 minutes.
  • While the pork butt is cooking, prepare the green bananas. Cut and remove the tops and bottoms of the bananas. Cut slits in the skin lengthwise down the sides. Add bananas to a pot of boiling water and cover for 10 minutes. Once cooled, peel bananas and finely grate with a box grater. Set aside.
  • Add tomato sauce and water to the pot and bring to a boil. Turn down to a simmer and cook for 1 hour, stirring occasionally to prevent pork from sticking to the bottom of the pot.
  • Add grated green bananas to the pot and mix well, making sure bananas have separated and not clumped up together. Cook for another 30 minutes, stirring frequently.
  • Lastly add green bell pepper, black olives, and cilantro to the pot. Cook for another 10 minutes, stirring occasionally.
  • Taste and adjust seasoning as needed.
  • Enjoy over rice!
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