1/3 cup olive oil
2 teaspoons annatto seeds
1/4 cup fresh cilantro stems and leaves, roughly chopped
2 tablespoons cider vinegar
2 cloves garlic, coarsely chopped
1 stalk celery, coarsely chopped
1/2 onion, coarsely chopped
Juice of 1/2 orange
1/2 red bell pepper, coarsely chopped
Kosher salt and freshly ground black pepper
1 pound boneless pork butt, diced into 1/2-inch pieces
2 tablespoons tomato paste
1 cup chicken stock
2 cups diced butternut squash
1/3 cup chicken stock
3 green plantains, chopped into 1/2-inch pieces
Banana leaves, for wrapping
30 small pimiento-stuffed olives, halved
Hot sauce, for serving
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