Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      olive oil -- light
   1      cup           sweet onions -- chopped
   3                    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         chili pepper -- optional
                        havana / habanero
                        ground cloves -- scant measure
     1/8  teaspoon      ground cinnamon -- or more
     3/4  cup           lowfat chicken broth -- or more
                        annatto 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

Preparation:

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 annatto. 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; chilled fruit and a little corn puddin

Nutritional Information:

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