This hearty bake combines layers of mashed plantains with a savory meat mixture, creating a delightful casserole that's perfect for dinner.
Ingredients
1 pound ground pork
1 cup diced ham
2 tablespoons canola oil
1 cup sofrito
1/2 cup green olives
2 tablespoons capers
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon oregano
1 cup tomato sauce
3 large plantains
4 tablespoons butter
2 tablespoons sugar
Method
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with some butter.
In a large skillet, heat canola oil over medium-high heat. Add the ground pork and diced ham, cooking until the pork is browned, about 7 to 10 minutes. Remove the meat from the skillet but keep 2 tablespoons of the rendered fat.
Reduce the heat to medium-low and add sofrito to the skillet, cooking for about 5 minutes while stirring occasionally. Stir in the olives, capers, salt, garlic powder, oregano, and tomato sauce. Let the mixture simmer for another 5 minutes before adding the cooked pork and ham back in. Allow it to simmer for 15 minutes, stirring occasionally.
While the meat simmers, bring a pot of lightly salted water to a boil. Rinse the plantains, cut off their ends, and slice them into 2 to 3 segments about 3 inches long. Boil the plantains until they are tender, approximately 15 minutes. Drain and peel them, then place them in a mixing bowl and mash using a potato masher. Mix in the softened butter and sugar until everything is well combined.
Spread half of the mashed plantains evenly across the bottom of the greased baking dish. Layer the savory meat mixture on top, followed by the remaining plantain mash.
Bake in the preheated oven for 15 minutes. Brush the top with melted butter and continue baking until the top is golden brown, about an additional 10 minutes. Once baked, let the casserole rest for 10 to 15 minutes before slicing and serving.
