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Ingredients |
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 |
| Cooking Instructions |
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. |
| Additional Comments |
| 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. |
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