Aji De Carne [ Bolivian Pork and Bananas] |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
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A sweet and spicy stew. The original was from an Eat Low Fat digest way back in the early 90s. Heat Scale: Medium. Sweet-heat. Serve to guests with a salad and a slaw; chilled fruit and a little corn pudding. Source: Chile Pepper Magazine Presents Hot and Spicy Latin Dishes a collection. Also appeared in the Chile Pepper Magazine, April 1995. Ingredients:
1 teaspoon light olive oil |
1 cup sweet onion, chopped |
3 green onions, chopped |
1 tablespoon minced garlic, to taste |
8 ounces boneless pork top loin, cut in 1/2-inch cubes |
1 1/2 cups chopped tomatoes, your choice |
1/4 teaspoon saffron |
1/4 teaspoon salt (optional) |
1/4 teaspoon black pepper, freshly ground |
1 tablespoon aji chili powder or 1 tablespoon new mexico chile powder, see note |
1 small habanero pepper (optional) |
ground cloves, measure |
1/8 teaspoon ground cinnamon (or more) |
3/4 cup low-fat chicken broth (or more) |
annatto seeds, ground (optional) |
4 small russet potatoes, scrubbed and cut |
2 green bananas, peel and 2-inch pieces |
1/4 cup seltzer water |
4 tablespoons nonfat dry milk powder |
1/2 teaspoon coconut extract |
1 tablespoon molasses (to taste) |
1 tablespoon reduced-fat creamy peanut butter |
4 tortillas, warmed |
2 cups mixed salad greens, and shredded red cabbage |
Directions:
1. Mix the Seltzer water with the non fat dry milk. [note if you can afford a higher fat version use coconut milk in place and drop the seltzer, milk powder and coconut extract]. Recommended New Mexican Chile Powder is Chimayo. The mixed greens should have the cabbage added to the 2 cup total. Not 2 cups greens and 2 cups cabbage.
2. Heat the oil in a Dutch oven casserole and saute the onions until almost soft.[Note to reduce fat use water in place of the oil and continue to add it as needed as you do the following steps. This takes practice but works well] Add the garlic and cook until onions are soft.
3. Add the pork, a few pieces at a time, and brown (char it slighly). Add the tomatoes, saffron, salt (optional), 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.
4. 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.
5. Serve immediately with warmed tortillas and mixed salad greens, undressed or a little lemon-lime juice.
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