Instructions: 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.

tested 4/23/97. Heat Scale: Medium. Sweet-heat. Serve to guests with a salad and a slaw; chilled fruit and a little corn pudding.

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

NOTES : This sauce idea worked! It was good. We CAN have pork, once in a while.

Warning: a little heavy when youre used to low-fat recipes. This stew was
sweet and spicy. I think guests would enjoy this.

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