Aji De Carne Bolivian Pork and Bananas
Transport your taste buds to the heart of Bolivia with Aji de Carne, a harmonious fusion of tender pork, vibrant spices, and sweet fried bananas. This traditional dish features succulent bites of browned pork simmered in a rich tomato-based sauce, beautifully infused with the earthy warmth of aji amarillo paste, ground cumin, and paprika. The surprise twist? Thick slices of ripe bananas, lightly fried to golden perfection, add a delightful sweetness that perfectly balances the savory notes of the sauce. Served over fluffy white rice and garnished with fresh cilantro, this one-pot wonder is a celebration of bold flavors and comforting textures. Perfect for a cozy family dinner, this Bolivian recipe brings authenticity and flair to your table. Keywords: Bolivian cuisine, Aji de Carne recipe, pork and bananas dish, traditional Bolivian food, easy one-pot meals.
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Recipe Information
Ingredients
- 500 grams pork shoulder
- 2 pieces bananas (ripe)
- 1 large white onion
- 3 pieces garlic cloves
- 4 medium tomatoes
- 1 teaspoon ground cumin
- 1.5 teaspoons paprika
- 2 tablespoons aji amarillo paste (or substitute with mild chili paste)
- 3 tablespoons vegetable oil
- 2 cups chicken or pork stock
- 2 tablespoons fresh cilantro (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups rice (cooked, for serving)
Instructions
Trim and cut the pork shoulder into bite-sized pieces, ensuring any excess fat is removed.
Peel and slice the bananas into thick rounds, approximately 1 inch each. Set aside.
Dice the onion and tomatoes, and mince the garlic cloves.
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork pieces and brown them on all sides. This should take about 5-7 minutes. Remove the pork from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of vegetable oil. Sauté the diced onion until it becomes translucent, about 4-5 minutes. Add the minced garlic and cook for another minute.
Stir in the diced tomatoes and cook until they soften and release their juices, about 5-6 minutes.
Add the ground cumin, paprika, and aji amarillo paste to the pot, stirring to combine. Let the spices bloom for about 1-2 minutes.
Return the browned pork to the pot and pour in the chicken or pork stock. Stir everything together and bring the mixture to a gentle boil.
Reduce the heat to low and cover the pot. Simmer for 40 minutes, stirring occasionally, until the pork is tender and the sauce has thickened slightly.
In a separate skillet, heat a small amount of oil over medium heat. Lightly fry the banana slices until golden brown on each side. Remove and place on a plate lined with paper towels to absorb excess oil.
Taste the sauce and season with salt and black pepper as needed.
To serve, place a portion of cooked rice on each plate. Spoon the aji de carne over the rice, then top with a few slices of the fried bananas. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 13.8 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
