Ingredients
- 6 pounds cassava yuca
- 5 green bananas
- 1 green plantain
- 1 pound yautia taro root
- 1 medium potato
- 1 pound pumpkin calabaza
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- Kosher salt to taste
- 1/4 cup achiote oil
- Olive oil as needed
- 2 pounds pork shoulder diced
- 2 1/2 tablespoons Puerto Rican sofrito
- 4 garlic cloves minced
- 1/2 large onion diced
- 2 1/2 teaspoons oregano
- 1 small red bell pepper diced
- 1 small jalapeño pepper diced
- 2/3 cup tomatoes chopped
- Water as needed
- Banana leaves for wrapping
Instructions
- To make the masa mixture, peel and grate cassava, green bananas, plantain, yautia, potato, and pumpkin. Mix with garlic powder, onion powder, salt, and achiote oil. Set aside.
- Heat olive oil in a skillet. Brown pork in the skillet, then add sofrito, garlic, onions, oregano, bell peppers, jalapeño, and tomatoes. After the vegetables soften, add 3/4 cup of water.
- Cook until well combined and tender, about 15-20 minutes. Add more water during cooking if needed. Add salt to taste.
- On a banana leaf, place a portion of masa, add pork filling, fold and tie with kitchen twine. Repeat for remaining pasteles.
- Boil pasteles in a large pot of salted water for 1 hour or until fully cooked. Serve warm.