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Categories:
olive oil sweet onions green onions garlic loin tomato your choice saffron salt black pepper Chimayo pepper cinnamon chicken broth potatoes green bananas seltzer water nonfat dry lowfat milk pwdr coconut molasses peanut butter mixed salad greens
Viewed: 47 - Published at: 3 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
- 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
- NOTES : This sauce idea worked!
- It was good.
- We CAN have pork, once in a while.
- Warning: a little heavy when you're used to low-fat recipes.
- This stew wassweet and spicy.
- I think guests would enjoy this.
