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Aji De Carne




Source of Recipe


the web


Recipe Introduction


Bolivian Peppery Pork with Banana


List of Ingredients




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


Recipe



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.