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Aji De Carne [bolivian Peppery Pork With Banana]

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E, P
MineralsCopper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 teaspoon olive oil -- light

  3. 1 cup sweet onions -- chopped

  4. 3 green onions -- chopped, or more

  5. sweet onion -- chopped

  6. 1 tablespoon minced garlic -- or less

  7. 8 ounces boneless pork top loin -- cut in

  8. 1/2" cubes

  9. 1 1/2 cups chopped tomato -- your choice

  10. 1/4 teaspoon saffron

  11. 1/4 teaspoon salt -- optional

  12. 1/4 teaspoon black pepper -- freshly ground

  13. 1 tablespoon aji chile powder -- or substitute

  14. new mexican -- such as chimayo

  15. 1 small chili pepper -- optional

  16. havana / habanero

  17. ground cloves -- scant measure

  18. 1/8 teaspoon ground cinnamon -- or more

  19. 3/4 cup lowfat chicken broth -- or more

  20. annatto seeds -- ground, optional

  21. 4 small russet potatoes -- scrubbed and cut 2 green bananas -- peel and 2" pieces

  22. 1/4 cup seltzer water -- mixed with

  23. 4 tablespoons nonfat dry milk powder

  24. 1/2 teaspoon coconut extract

  25. 1 tablespoon molasses -- or to taste

  26. 1 tablespoon lowfat peanut butter

  27. 4 tortillas -- warmed

  28. 2 cups mixed salad greens -- with

  29. shredded red cabbage

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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

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