1 bunch Very green large plantains (the kind banana that don't ripen) 1 Potato or yucca root large dice Achiote oil 3-5 lbs Pork butt or shoulder 1 Green pepper, chopped 2 cloves Garlic, minced 1 larger Onion, chopped 1 Tbsp Oregano 1 Tbsp Chili powder
2-8 ounce can Tomato sauce Cayenne pepper for taste Salt and pepper to taste 2 bunches Cilantro, chopped 1 C Pitted black olives Ti or banana leaves
Peel and grate bananas and potato (or process in food processor). Add achiote oil, a little at a time, to the grated bananas and potato until pale orange and then season with salt and pepper to taste.
Filling: Cut the pork into tiny pieces. Sauté in a pan; drain fat. In another large saucepan, heat some achiote oil and sauté green pepper, garlic, and onion for a few minutes. Add seasonings, tomato paste, cilantro, olives and the pork. Cook until pork bits are very tender. Cool.
Prepare leaves: Wash leaves and remove center rib from ti leaves; if using banana leaves, cut into 10 inch pieces. soften leaves by pouring boiling water on them or heat in microwave to make them soft and pliable.
To assemble: moisten leave with gravy from the stew mixture. Place a large spoon full of the banana mixture on the leaf; spread out into a rectangular shape. Place about 2 tablespoon of the drained meat on one side. Fold the leaf over, tuck ends in to form a neat package. Tie with string to hold folded ends together. Steam them for one hour and serve hot.
This recipe is the same except when i lived in Puerto Rico I learned that they used yucca root instead of potatoes and they steamed them for a long time.