1 teaspoon olive oil, light 1 cup sweet onions, chopped 3 green onions, chopped, to taste 1 sweet onion, chopped 1 tablespoon minced garlic 8 ounces boneless pork top loin, cut in 1/2" cubes 1 1/2 cup chopped tomato 1/4 teaspoon saffron 1/4 teaspoon salt, optional 1/4 teaspoon black pepper, freshly ground 1 tablespoon aji chile powder, or substitute chimayo 1 small chili pepper, optional ground cloves, scant measure 1/8 teaspoon ground cinnamon 3/4 cup lowfat chicken broth annatto seeds, ground, optional 4 small russet potatoes, scrubbed and cut 2 green bananas, peeled and in 2" pieces 1/4 cup seltzer water, MIXED WITH 4 tablespoons nonfat dry milk powder 1/2 teaspoon coconut extract 1 tablespoon molasses 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 annatto. Bring to a boil, reduce the heat, cover and simmer for 40 to 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 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.