Ingredients

• 1 teaspoon light olive oil
• 1 cup sweet onion, chopped
• 3 green onions, chopped
• 1 tablespoon minced garlic, to taste
• 8 ounces boneless pork top loin, cut in 1/2-inch cubes
• 1 1/2 cups chopped tomatoes, your choice
• 1/4 teaspoon saffron
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon aji chili powder or 1 tablespoon new mexico chile powder, see note
• 1 small habanero pepper (optional)
• ground cloves, measure
• 1/8 teaspoon ground cinnamon (or more)
• 3/4 cup low-fat chicken broth (or more)
• annatto seeds, Ground (optional)
• 4 small russet potatoes, scrubbed and cut
• 2 green bananas, peel and 2-inch pieces
• 1/4 cup seltzer water
• 4 tablespoons nonfat dry milk powder
• 1/2 teaspoon coconut extract
• 1 tablespoon molasses (to taste)
• 1 tablespoon reduced-fat creamy peanut butter
• 4 tortillas, warmed
• 2 cups mixed salad greens, and shredded red cabbage

Instructions

1. Mix the Seltzer water with the non fat dry milk. [note if you can afford a higher fat version use coconut milk in place and drop the seltzer, milk powder and coconut extract]. Recommended New Mexican Chile Powder is Chimayo. The mixed greens should have the cabbage added to the 2 cup total. Not 2 cups greens and 2 cups cabbage.

2. Heat the oil in a Dutch oven casserole and saute the onions until almost soft.[Note to reduce fat use water in place of the oil and continue to add it as needed as you do the following steps. This takes practice but works well] Add the garlic and cook until onions are soft.

3. Add the pork, a few pieces at a time, and brown (char it slighly). Add the tomatoes, saffron, salt (optional), black pepper, chile, cinnamon, cloves, and broth and optional annatto. Bring to a boil, reduce the heat, cover and simmer for 40 to 50 minutes.

4. 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.

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