Relleno (Meat filling for pasteles or alcapurrias) Ingredients 5-6 lb pork shoulder cubed 1/4 cup achiote oil 1 -8 oz. can tomato paste 1/2 can garbanzo beans 1 cup green olives with pimento, chopped or whole Salt and pepper to taste 1 tablespoon oregano 1 sazon with achiote packet 1 packet of goya Jamon seasoning ½ cup of sofrito 2 tablespoons of olive oil ½ cup of raisins or capers (optional) Heat the oil in a dutch oven or a large caldero add all dry ingredients then add sofrito, tomato paste and sauté for 5 minutes over medium heat. Add the rest of the ingredients, cover the pot and cook on low for approximately 25 minutes until the pork is completely cooked.
Posted on: Sat, 05 Oct 2013 10:30:50 +0000
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