Traditional Pork Filling for Pasteles
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
enough stuffing for 16 pasteles N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound boneless pork shoulder, cut into small pieces Adobo to taste 2 tablespoons annatto oil 4 ounces ham, diced
1/2 cup Basic Recaito 1 8-ounce can tomato sauce 1/4 cup golden raisins
1/3 cup chick-peas 1/2 cup manzanilla olives 1 6-ounce jar pimientos, drained and chopped
1 teaspoon salt 1 teaspoon black pepper 1 tablespoon dried oregano
hot sauce to taste 2 tablespoons shredded unsweetened coconut



1 Season the pork with adobo. Heat the oil in a skillet and saute the pork and ham for 5 minutes over medium heat. Add the remaining ingredients. Reduce the heat to medium-low and cook for 25 minutes, or until the pork is cooked through. Cool to room temperature before using.

Back