Broth

• 1 (3-to 4-pound) whole chicken, cut into 8 pieces, plus carcass
• 1 leek (dark and light green parts), separated
• 2 large scallions (dark and light green parts), separated
• 1/2 teaspoon kosher salt, plus more to taste

Stew

• 1 pound lean pork loin roast, cut into 1-in. cubes
• 4 ounces pork belly, chopped (optional)
• 1/4 cup canola oil
• 1 white onion, chopped (about 1 1/2 cups)
• 3/4 cup jarred roasted red bell peppers, chopped
• 1/4 cup Moscatel wine or similar fortified wine
• 1 tablespoon grated papelón (also known as piloncillo or panela)
• 6 large garlic cloves, minced (about 1/4 cup)
• 2 fresh whole ají dulce peppers (optional)
• 1 tablespoons plus 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 pound beef stew meat
• 1 small red onion, thinly sliced (about 3/4 cup)
• 1 small red bell pepper, thinly sliced (about 1/2 cup)
• 1/3 cup pimiento-stuffed green olives
• 1 tablespoon plus 1 1/2 teaspoons raisins
• 1 teaspoon drained non-pareil capers

Dough (Masa)

• 1 1/4 cups canola oil
• 1 tablespoon annatto seeds
• 2 3/4 cups (about 16 ounces) precooked white cornmeal (masarepa)
• 1 tablespoon kosher salt
• 10 banana leaves, thawed if frozen, washed
• Kitchen twine