Ingredients for Aji De Carne Bolivian Pork And Bananas
- 1 tablespoon light olive oil
- 1 large sweet onion, chopped
- Green Onions
- 4 cloves garlic, minced
- 2 lbs boneless pork top loin roast, cut into 1-inch cubes
- 1 (14 1/2 ounce) can chopped tomatoes, undrained
- Saffron
- salt to taste
- freshly ground black pepper to taste
- 1 teaspoon ground chili powder
- Habanero Pepper
- Ground Cloves
- Ground Cinnamon
- 3 cups low-fat chicken broth
- Annatto Seeds
- Russet Potatoes
- 3 medium green bananas, peeled and diced
- Seltzer Water
- Nonfat Dry Milk Powder
- Coconut Extract
- Molasses
- Reduced Fat Creamy Peanut Butter
- Tortillas
- Mixed Salad Greens
- 1 large bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons aji panca paste
- 1 teaspoon sugar
- 1/4 cup chopped fresh cilantro
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How to Make Aji De Carne Bolivian Pork And Bananas
- In a large pot or Dutch oven, brown the pork over medium-high heat. Remove pork and set aside.
- Add the onion, bell pepper, and garlic to the pot and sauté until softened, about 5-7 minutes.
- Stir in the cumin, oregano, aji panca paste, and ground chili powder. Cook for 1 minute more, stirring constantly.
- Return the pork to the pot. Add the diced bananas, tomatoes, broth, and sugar. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 60 minutes, or until the pork is tender.
- Stir in the cilantro before serving.
- Serve hot with your favorite sides, such as a fresh salad, coleslaw, chilled fruit, and corn pudding.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
81g
Fat
14g
Carbs
32g
