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Pork Shoulder Roast with Creamy Poblano Mole

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

What You Need

 boneless pork shoulder (4 lb.)
cloves  garlic
cup  chicken broth
tub   (10 oz.) PHILADELPHIA Original Cooking Creme
 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

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 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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