1 large onion, chopped 6 garlic cloves 1 large red bell pepper, chopped 4 scallions, chopped 1 tablespoon ground cumin 1 teaspoon onion powder 3 tablespoons achiote paste 2 teaspoons salt 2 cups vegetable (or chicken) stock 2 Roma tomatoes, chopped 2 pounds pork loin, chopped in 1-inch pieces
masa
5 cups vegetable (or chicken) broth 4 cups precooked cornmeal *2 cups marinade/ guiso sauce 3 cups cooked white rice 1 ½ cups frozen peas
tamales:
40 plantain leaves, cut into 24-inch rectangles 2 cups gold potatoes, peeled and sliced in 1/2 -inch pieces 2 cups carrots, peeled and sliced 6 hardboiled eggs, peeled and halved