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Aji De Carne [ Bolivian Pork and Bananas]

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“A sweet and spicy stew. The original was from an Eat Low Fat digest way back in the early 90s. Heat Scale: Medium. Sweet-heat. Serve to guests with a salad and a slaw; chilled fruit and a little corn pudding. Source: Chile Pepper Magazine Presents "Hot and Spicy Latin Dishes" a collection. Also appeared in the Chile Pepper Magazine, April 1995.”
1hr 20mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately with warmed tortillas and mixed salad greens, undressed or a little lemon-lime juice.

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