Aji De Carne

Yields:	8 servings
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1	teaspoon	olive oil	light
1	cup	onion	chopped
3	each	scallions, spring or green onions	chopped
1	tablespoon	garlic
8	ounces	pork loin
1 1/2	cups	tomato
1/4	teaspoon	saffron
1	small	chili pepper
3/4	cup	chicken broth
4	small	russet potatoes
2	each	bananas	green, peeled
4	tablespoons	milk, skim, (non fat) powder
4	each	flour tortillas	warmed
2	cups	salad greens

Heat the oil in a Dutch oven casserole and sauté the onions until almost soft.

Add the garlic and cook until onions are soft. 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 andquot;creamandquot; does not boil.

Serve immediately with warmed tortillas and mixed salad greens, undressed or a little lemon-lime juice.

Very spicy and tasty. Good served with a bit of sour cream and cheese.

Reviewed by Amer