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Pork Shoulder Roast with Creamy Poblano Mole

Pork Shoulder Roast with Creamy Poblano Mole recipe
photo by:kraft
time
prep:
30 min
total:
2 hr
servings
total:
12 servings

What You Need

1
 boneless pork shoulder (4 lb.)
3
cloves  garlic
1/2
cup  chicken broth
1
tub   (10 oz.) PHILADELPHIA Original Cooking Creme
8
 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 deep large ovenproof skillet or Dutch oven on medium heat 5 to 8 min. or until meat is browned on all sides, turning occasionally. Add broth to pan; cover. Bake 1 hour 30 min. or until 155ºF. Remove meat from pan; discard drippings. Cover meat with foil; let stand 10 min. or until done (160ºF).

MEANWHILE, blend cooking creme and 4 poblanos in blender until smooth. Add to saucepan; cook and stir 5 min. or until heated through.

CUT remaining poblanos 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.
Variation
If you don't have an ovenproof saucepan or Dutch oven, cover the handles of a regular saucepan or Dutch oven with several layers of foil before using as directed. Or, you can bake the meat in a large casserole instead.
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