Pastele stew

Metudapastelestew

Pastele stew is a traditional Puerto Rican dish that is a variation of the classic pasteles. Unlike pasteles, which are typically wrapped in banana leaves and boiled, pastele stew is a deconstructed version that is served as a hearty stew.

Ingredients[edit | edit source]

The main ingredients of pastele stew include:

Preparation[edit | edit source]

The preparation of pastele stew involves several steps:

**Meat Preparation**: The pork or chicken is marinated with adobo and sazón, then browned in a pot with achiote oil.
**Vegetable Preparation**: Green bananas, plantains, and yautía are peeled and grated to form a masa (dough-like mixture).
**Stew Base**: Onions, garlic, and bell peppers are sautéed until soft. Tomato sauce, olives, and capers are added to create a flavorful base.
**Combining Ingredients**: The masa is added to the stew base along with the browned meat. The mixture is simmered until the masa is cooked through and the flavors are well combined.
**Seasoning**: The stew is seasoned with cilantro and additional spices as needed.

Serving[edit | edit source]

Pastele stew is typically served with white rice and a side of avocado. It is a popular dish during the holiday season and family gatherings.

Cultural Significance[edit | edit source]

Pastele stew holds a special place in Puerto Rican culture, especially during the Christmas season. It is a comfort food that brings families together and is often made in large batches to share with loved ones.