Aji De Carne (Bolivian Peppery Pork With Banana)
recipe at a glance
ready in: 1-2 hrs
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.
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