Yield: 6 servings
|4 tablespoons||Olive oil|
|3 cups||Onions, chopped|
|3 cloves||Garlic, minced|
|2½ pounds||Pork, boneless, cut into 1/2 inch cubes|
|3 cups||Tomatoes, chopped|
|¼ teaspoon||Black pepper, freshly ground|
|2 tablespoons||Aji peppers, ground, or use New Mexican, such as Chimayo|
|¼ teaspoon||Cinnamon, ground|
|⅛ teaspoon||Cloves, ground|
|2 cups||Chicken broth|
|4 mediums||Potatoes, peeled and quartered|
|2||Bananas, green, peeled and quartered|
|½ cup||Cream, heavy, or coconut cream|
|½ cup||Cashews, finely chopped, or unsalted peanuts|
Heat the oil in a Dutch oven or casserole and saute the onions and garlic until soft. Add the pork, a few pieces at a time, and brown.
Add the tomatoes, saffron, salt, black pepper, chile, cinnamon, cloves, and broth. Bring to a boil, reduce the heat, cover and simmer for 30 minutes.
Add the potatoes and bananas and continue to cook until the potatoes are done, about 25 minutes.
Stir in the remaining ingredients and simmer until heated through, taking care that the cream does not boil. Serve immediately.
Source: Chile Pepper Magazine, April 1995 Submitted By JIM MOREY On 03-27-95