Step 1

Heat 1 cup vegetable oil and 3 tablespoons annatto seeds in a small saucepan over low heat until almost simmering, then turn off the heat. Let sit for 10 minutes to infuse with flavor. Strain through a fine-mesh strainer into a heatproof bowl and let cool completely. Discard the contents of the strainer.

Step 2

Cook 1 (6-ounce) can tomato paste, 2 tablespoons annatto oil, and 2 tablespoons sofrito in a Dutch oven or large pot over low heat, stirring often, until the tomato paste darkens in color and the mixture is fragrant, about 3 minutes.

Step 3

Increase the heat to medium. Stir in 2 pounds trimmed pork shoulder cubes until evenly coated with the tomato mixture. Stir in 6 minced large garlic cloves, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dried oregano. Cook until the pork begins to release its juices, 10 to 15 minutes.

Step 4

Stir in 1 1/2 cups water and scrape up any browned bits from the bottom of the pot. Return to a simmer. Reduce the heat to low, cover, and simmer for 30 minutes. (This is a good time to start the masa.)

Step 5

Stir in 1 (15-ounce) can drained and rinsed chickpeas. Cover and simmer until the pork is tender, about 1 hour more. Stir in 1/4 cup halved Spanish olives. Turn off the heat. Skim off and discard the fat from the surface. Let cool until room temperature, about 45 minutes. Meanwhile, start the masa.

Step 6

Working in 4 batches and using a combination each time, pulse the chunks of green bananas, yautia, kabocha squash, and plantain in a food processor into small pieces, then process continually into a purée. Transfer to the same large bowl after each batch. Stir in 2 tablespoons annatto oil.

Step 7

Transfer about 1/2 cup of the pork cooking liquid to the masa. Add 4 minced large garlic cloves and 2 tablespoons olive brine to the masa, and stir until combined.

Step 8

Prepare 16 ounces thawed frozen banana leaves: Trim the edges with kitchen shears. Wipe each leaf gently with a damp cloth or paper towel, working in the direction of the veins so as to not tear the leaf. Warm each leaf by placing it over a low gas flame, flipping often with tongs every few seconds, until the bright green color starts to dull. (If you don’t have a gas stove, place in a 250ºF oven for a few minutes.) Cut the leaves into 8x9-inch rectangles until you have 22.

Step 9

Assemble the pasteles one at a time: Arrange a 12x18-inch sheet of parchment paper on a work surface with a long side closer to you. Place a banana leaf on the parchment with a long side closer to you. Spread or brush about 1 teaspoon of the annatto oil onto the banana leaf into a 4x5-inch rectangle with a long side closer to you. Scoop about 1/2 cup of the masa onto the annatto oil and spread into a 3 1/2 x 6-inch rectangle with a long side closer to you. Use a slotted spoon to scoop up 2 to 3 tablespoons of the pork filling, then place down the center of the masa. Top the filling with a thin slice of roasted red pepper.

Step 10

Lift the top of the banana leaf up and over the filling with one hand, then hold a flexible spatula in the other hand and use it to nudge the masa over the filling. Place the top of the leaf back down. Repeat with lifting up the bottom of the banana leaf over the filling and nudging the masa. Use the spatula to make sure the masa covers the filling.

Step 11

Lift the bottom and top of the banana leaf up at the same time to meet in the middle over the pastele, then press them together and fold vertically down to seal in the pastele. Fold the two open ends underneath the pastele. The pastele should now be neatly wrapped up in the banana leaf.

Step 12

Make sure the pastele is in the center of the parchment. Repeat wrapping the pastele in parchment like you did in the banana leaf. Everything should now be neatly wrapped up in parchment.

Step 13

Wrap a 16-inch long piece of kitchen twine around the pastele both the long and short way (like putting ribbon on a gift), then tie a knot to hold the twine in place. Repeat assembling the remaining pasteles.

Step 14

Bring a large pot of water to a boil over medium-high heat. Stir in 2 tablespoons kosher salt until dissolved. Add the pasteles and boil for 45 minutes. Transfer to a strainer and drain well (hot water will be in the packages). To serve, cut and remove the kitchen twine, then unwrap and remove the parchment. Unwrap by opening up the banana leaf before eating (do not eat the leaf).