No trip to the specialty store required to make this Spanish classic. You will, however, need a pork roast and a cup of crushed dried ancho pepper.
What You Need
Original recipe yields 8 servings
3 cups chicken broth
1 cup crushed dried ancho chile, seeds removed
1/4 cup KRAFT Zesty Italian Dressing
2 lb. pork roast
1 small onion, chopped
1/2 tsp. ground cumin
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
Add To Shopping List
Let's Make It
Cook broth, peppers and dressing on medium heat 20 min., stirring often. Remove from heat; cool completely. Place in blender container; cover. Blend until smooth. Reserve 1 cup of sauce. Place pork roast in glass dish or large resealable plastic bag. Pour remaining sauce over pork; refrigerate several hours or overnight to marinate.
Preheat oven to 325°F. Place pork in roasting pan. Bake 1-1/2 hours or until temperature reaches 160°F, basting occasionally with roast drippings.
Heat reserved sauce, onion and cumin in small saucepan on medium heat 10 min. or until onion is tender. Whisk in cream cheese, 1 Tbsp. at a time, until well blended. Serve with sliced pork.
Serve this elegant, delicious entree for a special dinner with loved ones. This recipes serves 8 people.
Try this marinade with beef!
The ancho pepper marinade can be made a day or two in advance. Keep tightly covered in the refrigerator or freeze up to 3 months.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.