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Receta Aji De Carne [Bolivian Peppery Pork With Banana] Lf
by Global Cookbook

Aji De Carne [Bolivian Peppery Pork With Banana] Lf
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  Raciónes: 4

Ingredientes

  • 1 tsp Extra virgin olive oil light
  • 1 c. sweet onions minced
  • 3 x green onions minced, or possibly more sweet onion minced
  • 1 Tbsp. chopped garlic or possibly less
  • 8 ounce boneless pork top loin cut in 1/2" cubes
  • 1 1/2 c. minced tomato your choice
  • 1/4 tsp Saffron
  • 1/4 tsp salt optional
  • 1/4 tsp black pepper freshly grnd
  • 1 Tbsp. aji chile pwdr or possibly substitute New Mexican such as Chimayo
  • 1 sm Chili pepper optional havana / habanero grnd cloves scant measure
  • 1/8 tsp grnd Cinnamon or possibly more
  • 3/4 c. lowfat chicken broth or possibly more annatto seeds, grnd optional
  • 4 sm russet potatoes scrubbed and cut
  • 2 x green bananas peel and 2" pcs
  • 1/4 c. seltzer water mixed with
  • 4 Tbsp. nonfat dry lowfat milk pwdr
  • 1/2 tsp coconut extract
  • 1 Tbsp. Molasses or possibly to taste
  • 1 Tbsp. lowfat peanut butter
  • 4 x tortillas warmed
  • 2 c. mixed salad greens with shredded red cabbage

Direcciones

  1. Heat the oil in a Dutch oven casserole and saute/fry the onions till almost soft. Add in the garlic and cook till onions are soft. Add in. Add in the pork, afew pcs at a time, and brown (char a little). Add in 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 40to 50 mins.
  2. Add in the potatoes and continue to cook till the potatoes are done, about 30minutes. Add in the bananas*before* the potatoes are done but the bananas need about 10 mins at most. Make a well and tilt the pan so which the liquids pool. Pour the sauce ingredients gently combine; simmer till heated through, taking care which the "cream" does not boil. Serve immediately with warmed tortillas and mixed salad greens, undressed or possibly a little lemon-lime juice.
  3. tested 4/23/97. Heat Scale: Medium. Sweet-heat. Serve to guests with a salad and a slaw; chilled fruit and a little corn pudding.
  4. 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
  5. NOTES : This sauce idea worked! It was good. We CAN have pork, once in a while.
  6. Warning: a little heavy when you're used to low-fat recipes. This stew wassweet and spicy. I think guests would enjoy this.
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