Pork Tamales Wrapped In Plantain Leaves

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The Pork

1 quart water

1 onion, cut in half

2 Roma tomatoes, cut in half

1 bay leaf

1 teaspoon oregano

2 garlic cloves

Salt and pepper to taste

1 pound lean pork

The Masa

2 cups masa harina

1 1/8 cups water

3 cups chicken stock

2 tablespoons cumin

2 tablespoons paprika

1 tablespoon chopped garlic

1 tablespoon dried oregano

1/4 cup olive oil

3 Roma tomatoes

1 tablespoon achiote

The Filling

12 to 18 plantain leaves, defrosted

2 cups cooked garbanzo beans (canned and rinsed or home-cooked)

3 poblano chiles, stemmed, seeded and julienned

1 small white onion, chopped

4 boiled red potatoes, peeled and cut into 1- inch cubes

1 pound shredded cooked pork (from above)

2 cups Spanish olives

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