Pastele Stew Recipe
This Pastele Stew Recipe brings together all the flavors of traditional Puerto Rican pasteles without the time-consuming wrapping. A one-pot, flavor-packed family favorite!
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Measuring Cups & Spoons
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 1 lb ground pork or beef, or turkey
- 1/2 tsp adobo seasoning
- 1/2 tsp sazon seasoning
- 1/4 tsp oregano
- 1/4 cup tomato paste
- 1/2 cup tomato sauce
- 1/2 cup green olives with pimentos sliced
- 1/4 cup chopped cilantro
- 2 cups chicken broth
- 1 green plantain grated
- 1 yautía or potato grated (or 1 cup mashed for shortcut)
- 1 tbsp vinegar or lemon juice for tang
- Salt and pepper to taste
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Sauté until fragrant and translucent.
- Cook the meat: Add ground pork and cook until browned. Stir in adobo, sazon, oregano, and tomato paste. Cook for another 2 minutes to deepen the flavor.
- Add liquids: Pour in the tomato sauce and chicken broth. Add olives and vinegar. Stir well.
- Stir in masa base: Mix in the grated plantain and yautía (or mashed shortcut). Stir to thicken and bring to a gentle simmer.
- Simmer: Cover and simmer on low heat for 1 hour, stirring occasionally to prevent sticking.
- Final touches: Adjust salt and pepper. Stir in fresh chopped cilantro before serving.
Notes
- Want it spicier? Add a pinch of cayenne or chopped jalapeños.
- You can also make it ahead this stew tastes even better the next day!
