Prep 0 mins
Cook 1 hr 20 mins
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.
- 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
- 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.
This was good. My family enjoyed it. It could be definantly be made without the coconut extract if you don't like coconut and it would still be plenty flavorful. Thanks for an interesting recipe.