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Aji De CarneBolivian Peppery Pork with Banana Lf Recipe

Aji De CarneBolivian Peppery Pork with Banana Lf recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Aji De CarneBolivian Peppery Pork with Banana Lf recipe  PDF



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 Me ican 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 mi ed with
4 tablespoons nonfat dry milk powder
1/2 teaspoon coconut e tract
1 tablespoon Molasses or to taste
1 tablespoon lowfat peanut butter
4 tortillas warmed
2 cups mi ed 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 mi ed 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

Aji De CarneBolivian Peppery Pork with Banana Lf recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
686 people have voted
Last Reviewed on 2019-03-23



Saturday, Mar 23 2019 Download & Print Aji De CarneBolivian Peppery Pork with Banana Lf recipe  PDF   Mexican recipes RSS   New

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