Chef Rebekah shares her recipe for this local favorite. Made with tender braised pork, olives, green bell peppers, green bananas and delicious spices. This versatile recipe is great as a main dish or incorporated into a pupu like nachos or lumpia for your gameday potluck.

Ingredients:
2 Tablespoons Neutral oil
5 Pounds Pork butt, diced
2 Tablespoons Garlic salt
1 Packet Sazon (Recommend Goya brand)
1 Tablespoon Fresh garlic, finely chopped
1 White onion, large diced
1 Packet Achiote powder
1 Tablespoon Crushed red chili flakes
2 Cans Tomato sauce, 15oz.
8 Cups Water
1 Pound Green bananas, peeled & shredded
2 Green bell pepper, large diced
2 Cans Black olives, 6oz., whole & drained
1 Bunch Cilantro, finely chopped

For full recipe, visit Foodland.com/recipes.

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