Aji De Carne [bolivian Peppery Pork With Banana]

Course : Pork
Serves: 4
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1 teaspoon olive oil -- light
1 cup sweet onions -- chopped
3 medium green onions -- chopped, or more
1 medium sweet onion -- chopped
1 tablespoon garlic minced
8 ounces boneless pork top loin -- cut in 1/2 inch cubes
1 1/2 cups chopped tomato -- your choice
1/4 teaspoon saffron
1/4 teaspoon salt -- optional
1/4 teaspoon black pepper -- freshly ground
1 tablespoon aji chile powder -- or substitute new mexican -- such as chimayo
1 small chili pepper -- optional havana / habanero
1 teaspoon ground cloves -- scant measure
1/8 teaspoon ground cinnamon -- or more
3/4 cup lowfat chicken broth -- or more
1 teaspoon annatto seeds -- ground, optional
4 small russet potatoes -- scrubbed and cut
2 medium green bananas -- peel and 2 inch pieces
1/4 cup seltzer water -- mixed with
4 tablespoons nonfat dry milk powder
1/2 teaspoon coconut extract
1 tablespoon molasses -- or to taste
1 tablespoon lowfat peanut butter
4 tortillas tortillas -- warmed
2 cups mixed salad greens -- with shredded red cabbage

Preparation / Directions:

Heat the oil in a Dutch oven casserole and saute the onions until almost soft. Add the garlic and cook until onions are soft. Add. Add the pork, a few pieces at a time, and brown (char a little). Add the tomatoes, saffron, salt (if needed), black pepper, chile, cinnamon, cloves, and broth and optional annatto. Bring to a boil, reduce the heat, cover and simmer for 40 to 50 mins. Add the potatoes and continue to cook until the potatoes are done, about 30 minutes. Add the bananas *before* the potatoes are done but the bananas need about 10 mins at most. Make a well and tilt the pan so that the liquids pool. Pour the sauce ingredients gently combine; simmer until heated through, taking care that the "cream" does not boil. Serve immediately with warmed tortillas and mixed salad greens, undressed or a little lemon-lime juice. Source: Chile Pepper Magazine Presents "Hot and Spicy Latin Dishes" a collection. Also appeared in the Chile Pepper Magazine, April 1995. Kathy Meade's Collection, sent to McRecipe list on 4/21/97. Pat reduced fat and tested 4/23/97. Heat Scale: Medium. Sweet-heat. Serve to guests with a salad and a slaw; chilled fruit and a little corn puddin


Nutritional Information:

With boneless pork top loin: 413 cals, 8.4 g fat, 17.3% CFF With boneless pork center rib: 486 cals, 14.5 g fat, 25.7% CFF With boneless country style ribs: 500 cals, 17g fat 29.4% CFF

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