Traditional Puerto Rican Pasteles
Flaky, steamed parcels of plantain dough filled with slow-simmered pork and vegetables, wrapped in banana leaves for a festive Puerto Rican holiday centerpiece. This puerto rican-inspired mexican ready in about 85 minutes pairs green plantains, chicharrón, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large, peeled and cut into 1-inch chunks green plantains
- 1 cup, crushed chicharrón
- 1 lb, cubed pork shoulder
- 1 large, diced onion
- 4 cloves, minced garlic
- 1, diced bell pepper
- 1, diced tomato
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp cumin
- 2 bay leaves
- 8 large, cleaned and cut to size banana leaves
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Boil plantain chunks in water for 15-20 minutes until tender; drain, mash with potato masher until smooth, and mix in 1/2 cup crushed chicharrón.
- Step 2: Heat 1 tablespoon olive oil in a pot, brown pork shoulder on all sides (5 minutes), then add diced onion, garlic, bell pepper, and tomato; cook 5 minutes until softened.
- Step 3: Stir in dried oregano, cumin, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; add 1 cup water, cover, and simmer 1.5 hours until pork is tender.
- Step 4: Remove bay leaves, cool pork mixture slightly, and mix in remaining 1/2 cup crushed chicharrón.
- Step 5: Place 1/4 cup plantain dough in center of banana leaf, add 2 tablespoons pork filling, fold leaf over filling, and seal edges tightly.
- Step 6: Steam wrapped pasteles in a steamer basket over boiling water for 30-35 minutes until dough is tender and filling is heated through.
Frequently asked questions
How long does Traditional Puerto Rican Pasteles take to make?
Total time is about 85 minutes (40 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Traditional Puerto Rican Pasteles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green plantains from drying out.
Can I substitute ingredients in Traditional Puerto Rican Pasteles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Traditional Puerto Rican Pasteles for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Traditional Puerto Rican Pasteles?
Puerto Rican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
