Aji de Carne[Bolivian Peppery Pork with Banana] LF

* Exported from MasterCook *

Aji de Carne [Bolivian Peppery Pork with Banana] LF

Recipe By : Chile Pepper Mag's Hot & Spicy Latin Dishes (1995) / patH
Serving Size : 4 Preparation Time :2:00
Categories : Latin.Amer Pork
Stew Eat-Lf Mailing List

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 in 1/2" cubes
1 1/2 cups chopped tomato -- your choice
1/4 teaspoon Saffron
1/4 teaspoon salt -- optional
1/4 teaspoon black pepper -- freshly ground
1 tablespoon aji chile powder -- or substitute
New Mexican -- such as Chimayo
1 small havana / habenero Chili pepper -- optional
ground cloves -- scant measure
1/8 teaspoon ground Cinnamon -- or more
3/4 cup lowfat chicken broth -- or more
annato seeds, ground -- optional
4 small russet potatoes -- scrubbed and cut
2 green bananas -- peel and 2" 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 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 annato. Bring to a boil, reduce the heat, cover and simmer for 40
to 50 mins.

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.

Source: Chile Pepper Magazine Presents "Hot and Spicy Latin Dishes" a
collection. Also appeared in the Chile Pepper Magazine, April 1995. Kathy
Meade's Collection, sent to McRecipe list on 4/21/97. Pat reduced fat and
tested 4/23/97. Heat Scale: Medium. Sweet-heat. Serve to guests with a
salad and a slaw; chillled fruit and a little corn pudding.

MasterCook estimates:
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


- - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2142 0 0 5403 0 0 0 0 0