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Title: Aji De Carne [Bolivian Peppery Pork W/ Banana] Lf - Chile
Yield: 4 Servings

Ingredients

      1 ts Olive oil; light
      1 c  sweet onion; chopped
      3 ea green onions; chopped, or
           -more
           sweet onion; chopped
      1 tb minced garlic; or less
      8 oz boneless pork top loin; cut
           -in 1/2" cubes
  1 1/2 c  chopped tomato; your choice
    1/4 ts Saffron
    1/4 ts salt; optional
    1/4 ts black pepper; freshly ground
      1 tb aji chile powder; or
           -substitute
           New Mexican; such as Chimayo
      1 sm havana / habenero Chili
           -pepper; optional
           ground cloves; scant measure
    1/8 ts ground Cinnamon; or more
    3/4 c  lowfat chicken broth; or
           -more
           annato seeds, ground;
           -optional
      4 sm russet potatoes; scrubbed
           -and cut
      2    green bananas; peel and 2"
           -pieces
    1/4 c  seltzer water; mixed with
      4 tb nonfat dry milk powder
    1/2 ts coconut extract
      1 tb Molasses; or to taste
      1 tb lowfat peanut butter
      4    tortillas; warmed
      2 c  mixed salad greens; with
           shredded red cabbage

Instructions

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

Contributor: Chile Pepper Mag's Hot & Spicy Latin Dishes (1995) / pa

Preparation Time: 2:00

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