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Peteles

 

23

Yield

6

servings

Prep

10

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 pounds pork shoulder
½ bunch scallions, spring or green onions
chopped
*
1 bunch cilantro
chopped
*
3 each celery stalks
chopped
6 cloves garlic
minced
½ teaspoon ginger
grated
*
1 teaspoon oregano
16 ounces tomato sauce
1 cup vegetable oil
Banana mixture
15 each bananas
green
2 each potatoes
1 can olives
ripe
*
1 x hot chili peppers
*

Directions

Remove achote seeds from pot.

Fry in hot oil unti oil turns yellow.

Strain and remove seeds.

Use half of this oil for pork.

Take banana or ti leaves and drop into a pot of hot water about 5 minutes to soften leaves making it pliable.

Wipe leaves.

Soak unpeeled bananas in hot water for ½ hour.

Cut off 2 ends and slice in the center and remove peel.

Prepare two quarts water in a bowl with 1 tablespoon salt.

Peel bananas, drop into water while peeling the rest of the bananas.

Grate the bananas fine by hand.

Peel potaotes and grate fine.

Add to banana. Add remaining oil, salt to taste and some of the oil from the pork.

Stir unti blended.

Dice pork thin.

Add ½ cup achote oil and stir fry pork. Add green onions, cilantro, celery, garlic, ginger, oregano, salt and tomato sauce.

Simmer until pork is tender; about 1 hour.

Lay leaf flat; with a spoon, smear leaf with oil from the pork mixture.

Now, take 2 tablespoon banana mixture and place on oiled leaf.

Flatten to about 6 inches by 3 inches. Take 2 tablespoons pork mixture and lay it on top of the banana mixture down the middle lengthwise.

Add 1 olive in the center and sprinkle with chili pepper if you want a spicy hot patele.

Fold ends of leaf lengthwise toward mixture.

Fold top and bottom ends of leaf overlapping each other if you need to, and secure with string.

Arrange pateles on top of each other in a pot.

Cover with salted hot water and bring to a boil.

Lower heat and simmer for 1 hour making sure that pateles are always covered with water while cooking.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 648g (22.9 oz)
Amount per Serving
Calories 102651% of calories from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 146mg 6%
Total Carbohydrate 29g 29%
Dietary Fiber 10g 42%
Sugars g
Protein 89g
Vitamin A 12% Vitamin C 74%
Calcium 8% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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