You may also like
Categories:
light olive oil sweet onion green onions garlic pork top loin tomatoes saffron salt black pepper aji chili powder pepper ground cloves ground cinnamon low-fat chicken broth ground russet potatoes green bananas seltzer water nonfat dry milk powder coconut molasses peanut butter tortillas mixed salad greens
Viewed: 28 - Published at: 5 years agoIngredients
- 1 teaspoon light olive oil
- 1 cup sweet onion, 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 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
- 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.
