Aji De Carne[Bolivian Peppery Pork with Banana]
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
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.
B-man
