Aji De Carne [ Bolivian Pork and Bananas]

Ingredients:
1 teaspoon light olive oil
1 cup sweet onions, 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 peppers (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:
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.
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.
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.
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.

Servings: 4

Time preparation: 0 min.

Time total: 80 min.