Pastele Stew Recipe: 4-6 lbs pork butt/shoulder cubed into 1″ cubes. Cut away some fat and put it in your pot to fry and render the fat to fry the rest of your pork brown and crispy. 1 Large Sweet Onion Chopped 2 Red or Green Bell Peppers Chopped 2 Cans Tomato Sauce 2 Cans of Med-Lg pitted black olives 1 Large Bunch Fresh Cilantro Chopped
Although they're especially favored around Christmas, we eat them year-round in Hawaii. Making pasteles is a labor-intensive project, but making pastele stew is much easier. Here’s a cherished recipe from a local family.
Scoop into little balls and drop into salted, boiling water until the dumplings float. Once the dumplings float, remove from salted water and fold into the pastele stew. Tried this recipe?
It takes the classic beef stew and adds in a ton of extra vegetables like celery, peppers, and mushrooms. It skips the potatoes, but you could easily add in something like a rutabaga or turnip to give it a more classic stew look and feel. This recipe is easily made to be paleo-friendly and is a great addition to any low carb menu.