1 teaspoon Olive oil -- light 1 cup sweet onion -- chopped 3 each green onions -- chopped, or more sweet onion -- chopped 1 tablespoon minced garlic -- or less 8 ounces boneless pork top loin -- cut in 1/2" cubes 1 1/2 cups chopped tomato -- your choice 1/4 teaspoon Saffron 1/4 teaspoon salt -- optional 1/4 teaspoon black pepper -- freshly ground 1 tablespoon aji chile powder -- or substitute New Mexican -- such as Chimayo 1 small havana / habenero Chili pepper -- optional ground cloves -- scant measure 1/8 teaspoon ground Cinnamon -- or more 3/4 cup lowfat chicken broth -- or more annato seeds, ground -- optional 4 small russet potatoes -- scrubbed and cut 2 green bananas -- peel and 2" pieces 1/4 cup seltzer water -- mixed with 4 tablespoons nonfat dry milk powder 1/2 teaspoon coconut extract 1 tablespoon Molasses -- or to taste 1 tablespoon lowfat peanut butter 4 tortillas -- warmed 2 cups mixed salad greens -- with shredded red cabbage Heat the oil in a Dutch oven casserole and saute the onions until almost soft. Add the garlic and cook until onions are soft. Add. Add the pork, a few pieces at a time, and brown (char a little). Add the tomatoes, saffron, salt (if needed), black pepper, chile, cinnamon, cloves, and broth and optional annato. Bring to a boil, reduce the heat, cover and simmer for 40 to 50 mins. 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. Source: Chile Pepper Magazine Presents "Hot and Spicy Latin Dishes" a collection. Also appeared in the Chile Pepper Magazine, April 1995. Kathy Meade's Collection, sent to McRecipe list on 4/21/97. Pat reduced fat and tested 4/23/97. Heat Scale: Medium. Sweet-heat. Serve to guests with a salad and a slaw; chillled fruit and a little corn pudding. MasterCook estimates: 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
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