Aji De Carne[Bolivian Peppery Pork with Banana]
By JeanneAnne
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 into 1/2 inch cubes
- 1 1/2 cups chopped tomato – – your choice
- 1/4 teaspoons saffron
- 1/4 teaspoon salt – – optional
- 1/4 teaspoon black pepper – – freshly ground
- 1 tablespoon arche chili powder – – poor substitute New Mexican – – such as chimayo
- 1 small Havana/habenero chili pepper – – optional ground cloves – – scant measure
- 18 teaspoon ground cinnamon – – or more
- 3/4 cup low-fat chicken broth – – or more annato seeds, ground – – optional
- 4 small recipe potatoes – – scrubbed and cut
- 2 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 low-fat peanut butter
- 4 tortillas – – warmed
- 2 cups mixed salad greens – – with shredded red cabbage
Details
Preparation
Step 1
Heat the oil in a Dutch oven casserole and sauté the onions until almost soft.
At the garlic and cook until onions are soft.
Add the pork, a few pieces at a time, and Brown (char a little).
Add the tomatoes, saffron, salt (if needed), black pepper, chili, cinnamon, cloves, and brought and optional annato. Bring to a boil reduce heat, cover and simmer for 42 50 minutes
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 minutes at most.
Make a well until 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
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