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