'Piononos' are a Puerto Rican dish that have sweet ripe plantains wrapped around a ground meat filling, then breaded and fried. This fills my craving for them even though it is layered and baked. I served this with basic Puerto Rican white rice and a garden salad with avocado. The meat filling can be made in bulk and frozen in batches for future use. Delicious!

prep:
30 mins
cook:
1 hr
total:
1 hr 40 mins
additional:
10 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Preheat an oven to 375 degrees F (190 degrees C). Butter a baking dish.

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  • Heat the canola oil in a large skillet over medium-high heat. Cook the ground pork and cooked ham in the hot oil until the pork is completely cooked and no longer pink, 7 to 10 minutes. Remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.

  • Reduce the heat to medium-low. Place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes. Add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes. Return the ground pork and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.

  • Bring a pot of lightly salted water to a boil. Rinse the plantains and cut off their tips, leaving the skin on; cut each plantain into 2 to 3 segments each about 3 inches long. Cook the plantains in the boiling water until tender, about 15 minutes; drain and peel. Put the peeled plantains in a mixing bowl and mash with a potato masher. Add the softened butter and sugar; mix.

  • Spread about half of the plantain mixture into the bottom of the prepared baking dish. Layer the meat mixture over the plantains. Top with the remaining plantain mixture.

  • Bake in the preheated oven for 15 minutes. Brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more. Remove from oven and allow to rest 10 to 15 minutes before slicing to serve.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

643.35 calories; 19.91 g protein; 76.08 g carbohydrates; 32.52 g fat; 84.78 mg cholesterol; 889.96 mg sodium.Full Nutrition


Reviews (9)

Read All Reviews

Most helpful positive review

Lauren Linton
11/09/2011
This was excellent! We had piononos in PR many years ago and loved them. This satisfied our craving and was so easy. I used Goya frozen prepared plantains (3 pkgs) just thawed them and laid them on the bottom put the meat mix on top and put another layer. I covered the casserole with one egg beaten with water (1TB) before baking. I made a few changes to the meat mix--I sauteed a sm onion in with pork and used fresh garlic. I wanted more of a picadillo flavor so put in a cpl TBs of vinegar a healthy pinch of cinnamon and 1/2 c of currants (didn't have raisins) into meat mix. I did not use the ham. I think I will try beef next time as that is more traditional. Will make again and again! DH had thirds!
(16)

Most helpful critical review

busymama
11/28/2012
At the suggestion of someone else I used frozen Goya plantains to cut back on the work a little. I thought the filling for the recipe was tasty but the plantains were overly sweet. I was hoping they'd taste a bit more savory like in plantain chips. I don't think I'll make this again as only 2 of the 6 of us liked it at all but if I did I'd try it with plantains that aren't overripe. I won't use the Goya ones again (personal taste).
9 Ratings
  • 5 Rating Star 7
  • 3 Rating Star 1
  • 4 Rating Star 1
Lauren Linton
11/09/2011
This was excellent! We had piononos in PR many years ago and loved them. This satisfied our craving and was so easy. I used Goya frozen prepared plantains (3 pkgs) just thawed them and laid them on the bottom put the meat mix on top and put another layer. I covered the casserole with one egg beaten with water (1TB) before baking. I made a few changes to the meat mix--I sauteed a sm onion in with pork and used fresh garlic. I wanted more of a picadillo flavor so put in a cpl TBs of vinegar a healthy pinch of cinnamon and 1/2 c of currants (didn't have raisins) into meat mix. I did not use the ham. I think I will try beef next time as that is more traditional. Will make again and again! DH had thirds!
(16)
yaridriguez
09/26/2011
I was craving this for a very long time but I didint know how to make it! So glad I found this recipe it was very yummy!
(9)
Coqui30
04/20/2012
Similar to Pastelon. Pastelon is the Puertorican lasagna.
(7)
Anonymous
02/21/2012
Made this 2 days ago -- and it was DELICIOUS! Im not a big ham eater - so replace it with sausage which was the only change I made. It was an easy meal to put together....Family loved the meal. Had leftovers today for lunch. This recipe is a keeper!
(2)
Kitty Gaitan
07/28/2012
I love it and it is so easy to make.
(1)
Laura Yessenia Kissel
03/22/2013
really tasty i added chopped onions cilantro fresh green bell pepper fresh tomato and cheddar cheese on top.
(1)
joyce kumpulainen
06/08/2013
Delicious the size baking dish was never specified I tripled the recipe and made my own sofrito with cilantro garlic red peppers orange peppers dash of olive oil onions basically what ever I had in my fridge jodyk
busymama
11/28/2012
At the suggestion of someone else I used frozen Goya plantains to cut back on the work a little. I thought the filling for the recipe was tasty but the plantains were overly sweet. I was hoping they'd taste a bit more savory like in plantain chips. I don't think I'll make this again as only 2 of the 6 of us liked it at all but if I did I'd try it with plantains that aren't overripe. I won't use the Goya ones again (personal taste).
BRG
07/10/2013
Really good - I've never had anything like it. I replaced the ground pork and ham with vegetarian meat crumbles.