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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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)

Directions

Step 1

Trim and cut the pork shoulder into bite-sized pieces, ensuring any excess fat is removed.

Step 2

Peel and slice the bananas into thick rounds, approximately 1 inch each. Set aside.

Step 3

Dice the onion and tomatoes, and mince the garlic cloves.

Step 4

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.

Step 5

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.

Step 6

Stir in the diced tomatoes and cook until they soften and release their juices, about 5-6 minutes.

Step 7

Add the ground cumin, paprika, and aji amarillo paste to the pot, stirring to combine. Let the spices bloom for about 1-2 minutes.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Taste the sauce and season with salt and black pepper as needed.

Step 12

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

Serving size	2401.9 grams (2401.9g)

Amount per serving	% Daily Value*
Calories	2385

Total Fat 103.70g	133%
Saturated Fat 27.30g	137%
Polyunsaturated Fat 25.60g
Cholesterol 441mg	147%
Sodium 4574mg	199%
Total Carbohydrate 216.40g	79%
Dietary Fiber 19.90g	71%
Total Sugars 54.20g
Protein 142.60g	285%

Vitamin D 0IU	0%
Calcium 336mg	26%
Iron 10mg	58%
Potassium 4455mg	95%

*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.

Source of Calories

Fat: 39.4%

Protein: 24.1%

Carbs: 36.5%