Pasteles - Bananas Stuffed wlth Pork

4 large plantains
1 potato
achiote oil (an oil made from the achiote seed or seed of the annatto or lipstick tree used as a red food coloring)
3-5 pounds pork (butt or shoulder)
I green pepper, chopped
2 cloves garlic, minced
large onion, chopped
1 tablespoon oregano
1 tablespoon chili powder
2 cans (8 ounces each) of tomato sauce .
cayenne pepper to taste
salt and pepper to taste
2 bunches cilantro (Chinese parsley), chopped -
1 cup pitted black olives
ti or banana leaves

Peel and grate bananas and potato (or process in a food processor). Add achiote oil, a little at a time, to the grated bananas and potato until they are a pale orange color. Season with salt to taste.

Filling: Cut pork into tiny pieces. Saute in a pan; drain off any fat. In another large saucepan, heat some achiote oil and saute green pepper, garlic, and onion for a few minutes. Add seasonings, tomato paste, cilantro, olives, and pork. Cook until pork bits are very tender. Cool.

Prepare leaves: Wash leaves and remove center rib from ti leaves; if using banana leaves, cut into 10-inch pieces. Soften leaves by pouring boiling water over them, or heat in the microwave for a few minutes to make them soft and pliable.

To assemble: Moisten leaves with a little gravy from the stew mixture. Place a large spoonful of the banana mixture on leaf; spread out into a rectangular shape. Place about 2 tablespoons of drained meat mixture on one side. Fold the leaf over, tucking ends in to form a neat package. Tie with string and steam for hour. Serve hot.

6 - 8 servings