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Firehouse Pastele Stew

Recipe compliments of Curtis Aiwohi, Retired Captain, Honolulu Fire Department.

Ingredients:

Firehouse Pastele Stew

  • 8 pounds pork butt, cut into bite-size pieces
  • 10 cloves garlic, minced
  • 2 medium onions, diced
  • Salt and pepper to taste
  • Ground achiote to taste (Hispanic spice; available in specialty stores)
  • 4 (8-ounce) cans diced or stewed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 3 (6 ounce) cans whole pitted olives, drained
  • 1-2 bay leaves
  • 3 medium bell peppers, diced
  • 3 bunches cilantro, chopped
  • 2 bunches green onions, chopped

Banana dumplings:

  • Salt for boiling
  • 2 large very green banana (plantain banana), peeled and finely grated
  • 1 tablespoons olive oil
  • 1 teaspoon chili oil or to taste (available in Asian section)

Directions:

Stew:

  1. In a large pot, add pork butt and simmer over medium heat.
  2. Add garlic and onions; stir until all natural juices come out.
  3. Season with salt, pepper, and achiote.
  4. Stir in diced tomatoes, tomato paste, olives, bay leaves, and bell peppers; simmer for 45 minutes or until pork is soft.
  5. Add cilantro and green onions: simmer for another 15-20 minutes.

Banana dumplings:

  1. In a large pot of water, add salt to taste and boil.
  2. In a large bowl, mix banana with oils.
  3. Press banana mixture into olive-size balls then drop into boiling water until dumplings float.
  4. Remove from water and drain.
  5. Cool for 20 minutes; fold into stew to serve.

Makes 10 servings.

Approximate Nutrient Analysis per serving (not including salt in dumpling water):
430 calories, 23 g fat, 7 g saturated fat, 110 mg cholesterol, 500 mg sodium, 22 g carbohydrate, 4 g fiber, 11 g sugar, 36 g protein

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