| | SOFRITO |
| 1 | bn | Cilantro, stems removed |
| 6 | | Cloves garlic |
| 1 | lg | Onion, roughly chopped |
| 20 | | Tiny aji dulce chilies (also called rocotillo peppers or cachucha, this is a tiny chili pepper that looks like a pattypan squash and looks hot and smells hot, but is actually as mild as a bell pepper) |
| 3 | | Green peppers, seeded and roughly chopped |
| 1/4 | c | Oil |
| 2 | ts | Salt |
| | FILLING |
| 2 | tb | Shortening |
| 1 | lb | Pork loin, cut into 1-inch pieces |
| 1/2 | lb | Ham, chopped into small cubes |
| 3 | tb | Chopped stuffed green olives |
| 3 | tb | Tomato paste, diluted in 2 tablespoons water |
| 1/4 | c | Sofrito |
| | DOUGH |
| 2 | md | Purple yautias (also called malanga, a root vegetable) |
| 1 | lg | Yuca (a.k.a. cassava or manioc) |
| 2 | | Green plantains |
| 1/4 | lb | Pumpkin (or butternut squash) |
| 1 | ts | Paprika |
| 1 | tb | Shortening |
| 10 | | Banana leaves (if you can't find then substitute dried corn husks like are used in tamales) (up to 12) |
