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Main dishes

Pork Shoulder Roast with Creamy Poblano Chile Sauce

Pork Shoulder Roast with Creamy Poblano Chile Sauce recipe
photo by:kraft
30 min
2 hr
12 servings

What You Need

 boneless pork shoulder (4 lb.)
cloves  garlic
cup  chicken broth
tub   (8 oz.) PHILADELPHIA Cream Cheese Spread
Tbsp.  milk
 roasted poblano chiles, peeled, stemmed, seeded and divided
 Seeds from 1 small pomegranate (about 1/2 cup)

Make It

HEAT oven to 325ºF.

COOK meat and garlic in ovenproof Dutch oven or large deep skillet on medium heat 5 to 8 min. or until meat is evenly browned on all sides, turning occasionally. Add broth to pan; cover. Bake 1-1/2 hours or until meat is tender and done 145ºF). Remove meat from pan; discard drippings. Cover; let stand 10 min.

MEANWHILE, blend cream cheese spread, milk and 4 chiles in blender until smooth. Add to saucepan; cook and stir 5 min. or until heated through.

CUT remaining chiles into strips; place in skillet sprayed with cooking spray. Cook and stir 5 min. or until heated through.

SLICE meat. Serve topped with poblano sauce, poblano strips and pomegranate seeds.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Food Facts
Pomegranates are available from September through January. Once purchased, store them in the refrigerator up to 2 months before using.
If you don't have an ovenproof Dutch oven or skillet, cover the handles of a regular Dutch oven or skillet with several layers of foil before using as directed. Or, you can bake the meat in a large casserole instead.

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