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How To make Aji De Carne[Bolivian Peppery Pork with Banana] Lf

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1 teaspoon Olive oil

light
1 cup sweet onion :

chopped
3 each green onions

chopped, or more
sweet onion :

chopped 1 tablespoon minced garlic

or less
8 ounces boneless pork top loin :

cut in 1/2" 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 havana / habenero Chili pepper :

optional
ground cloves

scant measure 1/8 teaspoon ground Cinnamon :

or more
3/4 cup lowfat chicken broth

or more
annato seeds, ground :

optional 4 small russet potatoes

scrubbed and cut
2 green bananas :

peel and 2" 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

warmed
2 cups mixed salad greens :

with
shredded red cabbage
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 annato. 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; chillled fruit and a little corn pudding.
MasterCook estimates: 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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