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  • Aji De Carne [Bolivian Peppery Pork With Banana] Lf

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    Aji De Carne [Bolivian Peppery Pork With Banana] Lf
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 tsp Extra virgin olive oil light
    • 1 c. sweet onions minced
    • 3 x green onions minced, or possibly more sweet onion minced
    • 1 Tbsp. chopped garlic or possibly less
    • 8 ounce boneless pork top loin cut in 1/2" cubes
    • 1 1/2 c. minced tomato your choice
    • 1/4 tsp Saffron
    • 1/4 tsp salt optional
    • 1/4 tsp black pepper freshly grnd
    • 1 Tbsp. aji chile pwdr or possibly substitute New Mexican such as Chimayo
    • 1 sm Chili pepper optional havana / habanero grnd cloves scant measure
    • 1/8 tsp grnd Cinnamon or possibly more
    • 3/4 c. lowfat chicken broth or possibly more annatto seeds, grnd optional
    • 4 sm russet potatoes scrubbed and cut
    • 2 x green bananas peel and 2" pcs
    • 1/4 c. seltzer water mixed with
    • 4 Tbsp. nonfat dry lowfat milk pwdr
    • 1/2 tsp coconut extract
    • 1 Tbsp. Molasses or possibly to taste
    • 1 Tbsp. lowfat peanut butter
    • 4 x tortillas warmed
    • 2 c. mixed salad greens with shredded red cabbage

    Directions

    1. Heat the oil in a Dutch oven casserole and saute/fry the onions till almost soft. Add in the garlic and cook till onions are soft. Add in. Add in the pork, afew pcs at a time, and brown (char a little). Add in 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 40to 50 mins.
    2. Add in the potatoes and continue to cook till the potatoes are done, about 30minutes. Add in the bananas*before* the potatoes are done but the bananas need about 10 mins at most. Make a well and tilt the pan so which the liquids pool. Pour the sauce ingredients gently combine; simmer till heated through, taking care which the "cream" does not boil. Serve immediately with warmed tortillas and mixed salad greens, undressed or possibly a little lemon-lime juice.
    3. tested 4/23/97. Heat Scale: Medium. Sweet-heat. Serve to guests with a salad and a slaw; chilled fruit and a little corn pudding.
    4. 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
    5. NOTES : This sauce idea worked! It was good. We CAN have pork, once in a while.
    6. Warning: a little heavy when you're used to low-fat recipes. This stew wassweet and spicy. I think guests would enjoy this.
    7. 0

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