3-4 pounds pork butt, some fats cut into cubes
1 can black olives, no pit
Salt & pepper
2 bunch parsley
1 T. Dried oregano
1 T. Cumin powder
3 gloves garlic
1 whole diced yellow onion
2-3 Hawaiian chili pepper, dried red chili, or 2 diced Serrano pepper (optional for spicy lovers)
1 diced green bell pepper
3-4 cups water
1 small can tomato paste
1 packet Sazon Goya (optional)
**Achiote oil ( if it’s not available you can make your own)
1 cup vegetable oil
Heat oil in pan. Add seeds and cook on low/medium for 2-4 minutes. Set aside and let it cool. Strain out the seeds.
Heat pot with vegetable oil. Add pork and cook till it’s brown. Add cumin and oregano. Cover and cook on medium-high for 30 minutes.
Add bell pepper, onion, parsley, garlic, salt & pepper, and chili pepper. Cover and let simmer on medium for 30 minutes.
Add water, cover, and simmer for 45 minutes. Taste and add any additional spices to your liking. You may add 1 packet sazon goya if you would like. Add tomato paste, stir, and simmer for 10 minutes.
Add olives and achiote oil, stir.
Serve over hot white rice.