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HEAT dressing in large saucepan. Cook meat; turning to brown on all sides.
ADD onion, peppers and culantro; cook 2 min. Add coconut milk; bring to boil. Cover. Reduce heat; simmer 1-1/2 hours or until meat is tender and reaches an internal temperature of 165°F.
STIR in frozen peas; cook 2 min. Sprinkle each serving with toasted coconut.