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Pasteles al Caldero in a bowl served with a side of white rice and avocado slices.
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5 from 1 vote

Pasteles al Caldero

If you love Puerto Rican Pasteles, then this recipe is certainly going to become a favorite! Pasteles al Caldero (Pasteles in a Pot) is all the delicious flavors of a Pastel, without all the work!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer, Dinner
Cuisine: Puerto Rican
Keyword: Puerto Rican Pasteles
Servings: 10
Calories: 217kcal
Author: Mexican Appetizers and More


  • 5-6 green plantains peeled and grated
  • 1 lb boneless pork rinsed and cut into 1 inch cubes
  • 2 envelopes Sazón with Culantro and Achiote (found in the Latin section of supermarket or online)
  • 2 envelopes powdered chicken bouillon or 2 cubes
  • 1 tbsp cumin
  • 6 garlic cloves minced
  • 2 tbsp sofrito
  • 2 potatoes peeled and cubed
  • 4 tbsp pimiento stuffed olives cut in half
  • half a can or full can of chick peas (optional) water drained
  • 1 tbsp vegetable oil
  • salt and pepper to taste
  • 8 cups water

Marinade for Pork

  • 2 garlic cloves
  • 1 tbsp dry oregano
  • 2 tbsp vegetable oil
  • 1 tsp adobo


  • handful of fresh chopped cilantro to serve
  • hot sauce to serve


Marinate Pork

  • Add garlic, oregano and adobo to a mortar and pestle. Mash finely.
    (Finely mince garlic if you do not have a mortar and pestle)
  • Add oil to mortar. Mix together with a fork.
  • Add garlic and adobo mixture to the cubed pork and incorporate well.
    Let pork marinate for 15 minutes.

Start Cooking Pork

  • After pork has marinated, add oil to a caldero or large pot over medium heat.
  • Add pork chunks, sofrito, cumin, sazon, chicken bouillon and garlic.
  • Mix all ingredients together and cook pork for 10 minutes.
  • Add olives and potatoes.
    Lower heat to medium low and begin working with the plantains.

Grate Plantains

  • Using a knife, cut the ends off the plantains and peel.
  • Grate all the plantains using the finest side of the grater.
  • Add the grated plantain puree and 8 cups of water to pot.
    Add salt and pepper to taste.
  • Raise heat to medium and cook pasteles al caldero for 40 minutes, stirring every 5-10 minutes so the plantain doesn't stick to bottom of pot or clump up.
    Pasteles are done.
    Serve immediately in bowls.
    Optional: Top with freshly chopped cilantro and hot sauce.


NOTE: Use finest side on grate to grate plantains. (Please follow image to note which side to use and not to use)
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Serving: 10g | Calories: 217kcal | Carbohydrates: 30g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 172mg | Potassium: 634mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1029IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg