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Pastele Stew Recipe

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!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Hawaiian, Puerto Rican
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring Cups & Spoons

Method
 

  1. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Sauté until fragrant and translucent.
  2. 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.
  3. Add liquids: Pour in the tomato sauce and chicken broth. Add olives and vinegar. Stir well.
  4. Stir in masa base: Mix in the grated plantain and yautía (or mashed shortcut). Stir to thicken and bring to a gentle simmer.
  5. Simmer: Cover and simmer on low heat for 1 hour, stirring occasionally to prevent sticking.
  6. 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!
Pastele Stew Recipe