Stuffed Pork Crown Roast with Yellow Mole

HEAT oven to 350ºF.

BLEND broth, nuts, peppers and 1/4 cup raisins in blender on high speed until smooth.

STAND rib racks on foil-covered baking sheet with meaty sides facing each other, bending rib racks into a crown so the bones are vertical and the meat is facing inward; tie together tightly with kitchen string. Make 1-inch-deep cut between every 2 rib bones. Brush inside of crown with 1/4 cup of the sauce. Bake 1-1/2 hours or until meat is done (145°F), brushing with 1/4 cup of the remaining sauce for the last 15 min. Remove from oven; let stand 10 min.

MEANWHILE, bring water, butter and remaining raisins to boil in large saucepan on medium-high heat. Stir in stuffing mix. Remove from heat; cover. Let stand 5 min. Meanwhile, pour drippings from roast into small saucepan. Stir in remaining sauce. Bring to boil.

POUR sauce into serving bowl. Place roast on platter. Fluff stuffing with fork; spoon into center of roast. Spoon remaining stuffing into separate bowl. Serve roast with stuffing and sauce.