Pastele Stew 🇵🇷 | Traditional Puerto Rican Dish | DELICIOUS | Must Try!! Made with Green Bananas
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- Опубліковано 12 вер 2024
- Published January 12, 2021
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This is a savory dish full of exotic flavors that you would not like to miss trying. The ingredients include pork, pimentos, olives, onions, garlic and cilantro. It is good on a cold day or night and will warm your insides and leave you with a satisfied tummy. The video explains step by step how to make it so please try something out of your comfort zone. It goes good with gandule (pigeon peas) rice.
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Mahalo and thanks for watching!
Making pasteles growing up was a family affair which I dearly miss. This stew sounds scrumptious on a chilly cold day. Love your channel 👋❤️🙏
I love this lady. The way she talks, the way she cooks I just love your style. When family members hear your cooking they all flock to wherever you be... Aloha Auntie!
Thanks, I'm willing to teach anyone and love it when young kids ask questions and others want to learn. Thus my slogan, teaching the world how to cook one recipe at a time. I'll never stop learning and sharing till I take my last breath.
I love your cooking videos! A tip for peeling the banana is to boil for just a couple mins and peels right off without all the sticky stuff on your hands! And it is still hard enough to grate or grind in a blender.
Great tip. Thank you for sharing!
I am Haw’n/ Puerto Rican n I live in Hawaii. We were raised making pastele n pastele stew but it’s interesting watching how others make theirs.
Love ur channel…
Aloha🤙🏽
I always love to cook food from different culture! Definitely will try this ❤
You'll like it.
We usually make the cuts on the Plantains and then we soak them in regular water. Makes them easier peel and helps prevent those little pieces of skin that get stuck.
Good idea. Everyone has different ways. I saw Samoans and some Puerto Ricans doing my way.
I love your instructions.
You are the most descriptive and thorough teacher.
Where have you been all my life?
I am self taught with no mother to learn from so I always have learned thru talking stories with the kupuna and aunties and unkos.
God bless you!
I'm glad to be in your life. I love to teach and share. I remember that there were people who refused to part with their recipes. Guess I was like that before on certain things but if all the big chefs can part with their secrets, why can't I? I've been sharing and teaching all age groups and love doing this. Mahalo for your support.
I really like pastels and you make it look so easy. Thank you for shsring your recipes and cooking tips.
It really is easy. Just prepping takes time. Please try it.
Thank you for showing how to do the green banana. I've always made a metuda but wanted to add the green banana. Going to make this tonight. Mahalo
Thank you for sharing this recipe. I’ve been searching for an authentic recipe, and yours is very close to the process I’ve observed. Thx again.
Yes you can, but some brands are not so tasty. Stevia is pretty good. Once when making char siu for a blind program, Sweet n Low all cooked out, so you need to experiment.
I love your jewelry. Look like Ni'ihau Shells? Simply Elegant! And I love this dish!!!!
Yes, that was my treat before I left Hawaii. Got it from Na Mea.
@@HawaiisPickleLady They wear well on you!!! So so pretty!!!
Aunty this was so easy to follow and pretty much like my own grandmas cooking. Ono thank you so much
Aloha Aunty much Mahaloz for all the ono recipes.
My Auntie on my mom side is the only one that makes it. She doesn't have as much ingredients as yours but i watched this went straight the the Mexican store and bought all the ingredients and its on the stove now. I used tri tips instead of pork and plantains as my wife doesn't eat pork and they were out of green green bananas. Smells good. Thank you auntie from California. I got a pot of coconut milk rice in the cooker. Lets see how good dinner tonight is. =)
Talofa. This is so ono! I shared your video with 3 sisters and mom and pop. They are all loving it. I made a big pot and had to give it away as i am on a diet and could eat the whole pot and you know this is the kinda stew that sticks to your bones. lol Thanks Auntie.
Sounds good, can smell it right now. Wish I were there.
Thanks so much for spreading the word. Glad everyone enjoyed it.
@@HawaiisPickleLady By request of my sisters that didn't get to taste it i made a huge pot again this weekend. 7 pounds of tri tip instead of pork. I will be dropping it off tomorrow. Thanks again Pickle lady =_)
I never had the pateles as a stew. Is that a new thing? It certainly looks easy to make. Looks good Lenora! Thank you!
It's been around, easy with less fuss and tastes ono.
Love Your Niʻihau lei! And love your channel!
Thank you so much.
Oh my goodness! I can’t wait to make your recipe! Mahalo nui!
Thank you so much for this video. I never cook pastele (I’m Japanese and living in Hawaii) so I appreciate your cooking video. I will make this soon :) thank you!!
I learned from Puerto Rican friends. Growing up, main food was Chinese and a few simple American dishes. Never learned tacos till in college and friends made it. When I came home, met many other nationalities and when I worked learned a lot from clients. It's always a challenge to make something I never did before. I'm always trying new things. Just made kare kare (Filipino stew with ox tail and tripe) and it tastes pretty good with peanut butter. May do a video sometime.
If you leave the green bananas in water for a few hours, it will be easier to take out the skin. I love pastales. Need to try this. Awesome video ❤🇵🇷
Gonna try this..
Good, please let me know how it turns out.
Auntie you getum. Mahalo for the recipe auntie.
I love and thoroughly enjoy your cooking videos. That pastele stew looks delicious! I use to help my neighbor who we called grandma fraticelli make pasteles. Thank you for bringing my memories back with your delicious recipe! Aloha 🥰🍍🌈
Thanks for the easy to follow instructions! I've never made my own pastele stew, but this seems easy enough to try.
You can do it!
I'm so excited to try this. Pastele and Pastele Stew are two of my most favorite meals. Going to try it this weekend! Thanks so much!
You're welcome.
You can add bananas to hot boiling water to get the peels off. There is no Puerto Rican dish that is called stew, however it is called metuda for all boricuas out there.
Guess this is the Americanized version and people don't want to go through the trouble of making the real pasteles.
@@HawaiisPickleLady that’s how we peel the bananas in the island of Puerto Rico just put in hot water for 5 minutes and the skin come off really easy.
Thank you so much one of my favorite dishes
You're very welcome.
Mahalo Nui, for your sharing of your recipes. I Love having a ‘Taste of Home’ when living here on the mainland.
Glad you enjoy it!
I loved it, I've been away from my family for a long time, that being said, I haven't had a lot of Puerto Rican food in a while thank you I'll start doing for myself😅
We've made pastele using Chinese bananas. I'll try making the stew.
Good. Here in Vegas only 1 kind of bananas, looks like bluefield.
I love pastele
Make it this easy way. Try it.
Ya know, I would love to try this. It looks delicious! Thank you for sharing!
It's not hard to make, the recipe is easy to follow.
Oh my I love your Nii hau shell lei and earnings beautiful 🤙💕🌺🌴🌺🌴🙏
Love watching you cook aunty. Thank you for sharing 🤍
you're so welcome.
Awesome. Thank u
I like your cooking lesson from Papaaloa hawaii
Thank you Aunty 🧡
You are most welcome.
Need to try this.
Thank u nt for this one hope all is well
Thank you aunty!!
Thank you for sharing aunty Lenora🫶🏽💜
You are so welcome.
Mahalo Aunty Pickle Lady😋
Thanks for subscribing and watching
Interesting I would never think there would be bananas in this
How many bananas did you actually use. You showed two and how to cut it but added to some you had in a bowl already grinder.
Check my website. All pictures and recipes are there. Just showed some already ground up to save time.
Im so intrigued by this! Its like Pastele Stew Dumplings!! Thank you for sharing. I can't wait to try!! MAHAAALO!!!
You're welcome.
Thanks Aunty!!
Hi Lenora, How do u make a good custard pie, from hawaii. Im from hawaii, and now i live in Lasvegas. I know u came also from hawaii too. I came here 13 yrs. Ago. Ty. Hattie Toro
I have a good recipe. Will put it on the list.
I can taste it already so ono
Thank you for sharing this delicious recipe!
The music is distracting from the recipe. Hard to hear the instructions.
Interesting🤗 festive looking dish! Can other than pork be used that you've tried? I like to alternate pork meat for my family. Mahalo for sharing with us! What type of bananas are used and where to buy?
You can use any kind of pork, even chicken. Just buy really green bananas. Here we only have one type, looks like bluefield.
thank you for the recipe!
You're welcome.
Looks yummy I want to try how long will it hold in the fridge or freezer
It will freeze like any other food as long as you wrap it well.
I love this dish.
What variety of green bananas did you use? This is so lovely to watch! Mahalo
In Vegas, we only have one type of banana. At home they call it bluefield or you could use Chinese bananas.
@@HawaiisPickleLady mahalo!
Love this
One of my favorites to eat.
Please try it and let me know.
Auntie, you look gorgeous today!!
Thanks 😊.
I was wondering how long it would take you to come out with this tutorial. Still wondering how long it will be before your Lavosh, baked on the back of steel tray pans, will show up.
Lol. Haven't forgotten
Hey just curious on where do you get your photo Rican recipes from or are they your own recipes ?
I have many friends over the years and I am always curious about something if I like it. I just experiment until I remember the taste.
@@HawaiisPickleLady oh ok
I haven't try it to make it yet but it looks delicious 😋
Love your chanel can't wait for more new episodes
Love pastele!!!
Is there any place in south carolina that I could get green bananas?
Don't know. I lived there years ago and there was no Asian shop. Maybe some southerners could tell you. Or sometimes you can get the greenest bananas.
Auntie I just watched other people's recipes and none of them used green plantains like you did. pastele has to have green plantains imo.
I always say, there are many variations and if it works for you, use it.
You looked lovely in this video, Popo Lenora 💖
Thank you so much
🌸 mahalo 🌈
Sorry have another question do you ever use Sofrito for any of your Puerto Rican dishes ?
Yes, it's basically the same, just calling it by a different name.
@@HawaiisPickleLady oh ok idk if you have any dish using fermented black beans any kind of meat my favorite to eat is with roast pork but I would love to see your take on it 😋 😀 ☺
How much bananas was used exactly?
Recipe is on my website under pork. All recipes are there.
This is not a puerto rican dish. It’s Hawaiia dish made in hawaii and inspired by a puerto rican dish called pasteles. Now they do have something similar. A chicken stew called Pollo Guisado. But pastele stew originated from hawaii with Puerto Rican inspiration.
pastele de oya y mestura-so you can eat while the pasteles is wrapping/cooking. My grandma would make this with some of the pastele meat and masa when we make a thousand pasteles for graduations, weddings, Christmas. It’s automatically lunch while wrapping pasteles in my family.
Aloha where did you purchase your green bananas
At the Mexican store, La Bonita. They always carry it.
Try freezing the banana before adding it to the stew
What does that do?
@@HawaiisPickleLady it would give the outer layer time to cook before it breaks apart
Good video looks tasty 😋
It is. Little time consuming but once you prepare, the cooking is fast.
What type of banana is that, is that a plantian?
I just used plain,very green bananas but you can use plantains.
We would place the green banana in boiling water for 2 minutes. When the skin turned black, it's ready to peel like a rope banana.
*Ripe banana
Don’t put oil in your bananas than it will hold. Just try it.
ok
ASK FOR UN-GASSED BANANAS
i lOVE TO EAT FOODS WITH cILANTRO !!! ALSO ON THE HUNT FOR dELICIOUS pASTELE STEW !!!
And you can't even tell it's Chinese parsley.
Please send recipe
Recipe is under my website, hawaiispicklelady.com under Pork.
Those are plantains! Authentic Puerto rican dishes dont use bananas, also Jus microwave it for 10sec... easy peeling!
People in Hawaii like to use green Chinese bananas. Sometimes we improvise when we don't have the real thing.
@@HawaiisPickleLady I'm from Hawaii as well sea food city in waipahu got lots of plantains!
❤❤❤@BraazyBaby. Hi, I am from Puerto Rico. Just want to share with you that we do use bananas in Puerto Rico. Pasteles recipe may use plantain (optional) but in a very small amount, reason, plantains are too dense and make masa hard. @ThePickleLady is using bananas. Tip: for easy peeling of banana skin, submerge in hot water after cutting both ends and slit. TIP #2: Avoid masa getting dark, after peeling banana, and leaving in water add some milk, even to the masa, this will prevent masa oxidation. @ThePickleLady try making #Alcapurrias with same ingredients. We use red peppers in sofrito
They do use bananas to make pasteles in PR. I know, I grew up there.
Sorry, I'm from Puerto Rico and this is not traditional. I do make "Pasteles" the traditional ones and not even close.
You are correct it's not traditional PR....however living in Hawaii you don't have access to all the ingredients that they have on the mainland or other Islands so you improvise not everybody even makes pasteles the same they all have their own version so for the people of Hawai'i this is their version of pastele stew. Perhaps when they're Puerto Rican ancestors were on the Hawaiian Islands this is what they made instead of Pasteles because they had to improvise.. So to Hawaiian islanders it's traditional to them.
I agree with Hawaii's Pickle Lady.... growing up in Hawaii myself this is what I was used to may not be authentic from PR-BUT it is authentic from Hawaii 😊😁😊😁..
As others have mentioned, it isn't a traditional PR recipe for various reasons. It is more of local Hawaii dish introduced by people of PR who relocated to Hawaii for whatever reason, mainly to work during the sugar industry boom. Green olives were not common in Hawaii which made them pricy, black olives were used as a substitution. Same goes for other ingredients like yautia and culantro when making pastele.
Everything evolves with time. I'm sure the original recipes brought to Hawaii were a little closer to being traditional before they started to make due with what they had for ingredients. Even the wrapping style has changed for pastele. I grew up in Hawaii using only the leaves tied with string. Banana leaves are still used today, but much smaller because of the use of foil to hold it together. Ironically, using leavesto wrap were also considered traditional in Puerto Rico, but now it is much more common for people to use paper to wrap. Some people boil, while others steam. This is true for both Hawaii and Puerto Rico.
The only constant thing in life is change. We make due with what we have. I have great respect for all ethnic foods, mainlybecauseI love to cook and enjoy sharing cultural experiences. I'm old and grey already. My cooking has evolved since childhood. Bittersweet memories. Making this stuff was a family affair back then. The luxury of having an electric grater nowadays was inconceivable back then. I'll tell you one thing though...that makeshift grater my grandfather made with an empty coffee can and nail holes on the bottom is one memory I'll never forget. Peace be with you 🙏