-
1
Preheat an oven to 375 degrees F (190 degrees C).
-
2
Butter a baking dish.
-
3
Heat the canola oil in a large skillet over medium-high heat.
-
4
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.
-
5
Remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.
-
6
Reduce the heat to medium-low.
-
7
Place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes.
-
8
Add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes.
-
9
Return the ground pork and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.
-
10
Bring a pot of lightly salted water to a boil.
-
11
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.
-
12
Cook the plantains in the boiling water until tender, about 15 minutes; drain and peel.
-
13
Put the peeled plantains in a mixing bowl and mash with a potato masher.
-
14
Add the softened butter and sugar; mix.
-
15
Spread about half of the plantain mixture into the bottom of the prepared baking dish.
-
16
Layer the meat mixture over the plantains.
-
17
Top with the remaining plantain mixture.
-
18
Bake in the preheated oven for 15 minutes.
-
19
Brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more.
-
20
Remove from oven and allow to rest 10 to 15 minutes before slicing to serve.
