Features of "Bolivian Pork and Bananas"
Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party or Brunch.
Preparation time: 1 hour
Cooking time: 1 1/2 hours
Tips - : To reduce fat use water in place of the oil and continue to add it as needed.
Ingredients for "Bolivian Pork and Bananas"
(Click here for measurement conversion)
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 new Mexico Chile Powder,
1 small Habanero Pepper (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
Method of cooking "Bolivian Pork and Bananas"
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. 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.