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Main dishes

Pork & Vegetables in Tomatillo-Cascabel Sauce

Pork & Vegetables in Tomatillo-Cascabel Sauce recipe
photo by:kraft
Slow-cooked pork shoulder adds flavor and affordability to this recipe.
25 min
1 hr 40 min
6 servings
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What You Need

lb.  tomatillos (about 8), husked
cloves  garlic, unpeeled
small  dried cascabel chiles (1 inch), stemmed
cup  water
 chicken bouillon cube
cup  fresh cilantro, divided
lb.  bone-in pork shoulder, cut into 2-inch chunks
cup  A.1. Original Sauce
slices  OSCAR MAYER Smoked Ham, chopped
lb.  carrots (about 9), peeled, cut into 2-inch chunks
lb.  new potatoes
 onion, cut into wedges

Make It

COOK tomatillos and garlic in large skillet on medium-high heat 10 min. or until roasted, stirring frequently. Add chiles; cook and stir 1 min. Peel garlic; add to blender with water, bouillon cube and 1/4 cup cilantro. Blend until smooth.

HEAT oven to 350ºF. Toss pork shoulder chunks with steak sauce; cook, in batches, in large skillet on medium-high heat 4 min. or until evenly browned, stirring frequently. Transfer to ovenproof Dutch oven. Add ham, vegetables and tomatillo sauce; mix lightly. Cover.

BAKE 1 hour 15 min. or until pork chunks are tender. Stir in remaining chopped cilantro just before serving.

Kraft Kitchens Tips

Food Facts
Cascabel chiles add a deep, smoky nutty flavor to stews, soups and sauces. About 1-1/2 inches in diameter, these round reddish-brown chiles have a smooth shiny, thick skin. Cascabel chiles are sold in a dry form and can be found at Hispanic grocery stores next to the dry chiles, spices and condiments.
How to Use Your Stove Top
Prepare tomatillo sauce and meat mixtures as directed. Bring to boil; cover. Simmer on medium-low heat 1 hour 15 min. or until pork chunks are tender.
If you don't have an ovenproof Dutch oven, cover handles of regular Dutch oven with several layers of foil before placing in oven. Or, you can bake recipe in large casserole instead.

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