Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Olive oil 1/4 ts Cinnamon, ground
3 c Onions, chopped 1/8 ts Cloves, ground
3 cl Garlic, minced 2 c Chicken broth
2 1/2 lb Pork, boneless, cut into 4 md Potatoes, peeled and
-1/2 inch cubes -quartered
3 c Tomatoes, chopped 2 Bananas, green, peeled and
1/4 ts Saffron -quartered
1/2 ts Salt 1/2 c Cream, heavy, or coconut
1/4 ts Black pepper, freshly ground -cream
2 tb Aji peppers, ground, or use 1 tb Molasses
-New Mexican, such as 1/2 c Cashews, finely chopped, or
-Chimayo -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

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