Make the gandules: Heat the oil in a large saucepan over medium-high heat. Add the sofrito and cook for about 7 minutes, until the mixture starts to brown and the liquid is mostly evaporated. Add the stock, bay leaves, salt, pepper to taste, and the gandules and bring to boil. Lower the heat and simmer are fully tender but falling apart.

While the gandules are cooking, make the plantains balls: Grade the plantains in a food processor fitted with the grating blade or the coarse holes of a box grater. Put the grated plantains in a large bowl, add the cumin, achiote, garlic powder, and salt and mix well. 

Roll about 1 tablespoon of the plantain mixture between your hands into balls. The starch from the plantains will keep them from sticking to your hands. Set the plantain balls on a large plate with a little space between them. Refrigerate unit you are ready to cook them.

After the gandules have cooked for 15 minutes, add the plantain balls one by one and bring back to a boil. Lower the heat and cook for 2 more minutes, or until the plantain balls are firm but still tender. Season with salt and pepper and remove from the heat. Spoon into bowls and add your choice of garnish.  

NOTE: The Plantains should be very green. If they are even close to yellow, they won’t stick together.