Step 1. Heat the oil in a large skillet or Dutch oven over high. Add the banana slices, and cook, stirring often, until golden brown on all sides, about 4 minutes. Transfer the banana slices to a plate; sprinkle with ½ teaspoon each of the cumin and salt.
Step 2. Reduce the heat to medium-low, and add the onions to the skillet. Cook, stirring occasionally, until caramelized, about 10 minutes. Stir in the garlic paste, tomato paste, black pepper, crushed red pepper, and remaining 1 teaspoon each cumin and salt; cook until fragrant, about 1 minute.
Step 3. Add the shredded pot roast, chicken stock, roasted red peppers. Tomato sauce, vinegar, and hot sauce. Increase the heat to high, and bring to a boil, stirring occasionally. Remove from heat; stir in the olives. Serve the stew over the rice with the bananas and a spoonful of chili paste on the side. Sprinkle each serving with the cilantro.