Pork Adobado

• 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

1. Cook broth, peppers and dressing on medium heat 20 min., stirring often.
2. Remove from heat; cool completely.
3. Place in blender container; cover.
4. Blend until smooth.
5. Reserve 1 cup of sauce.
6. Place pork roast in glass dish or large resealable plastic bag.
7. Pour remaining sauce over pork; refrigerate several hours or overnight to marinate.
8. Preheat oven to 325F.
9. Place pork in roasting pan.
10. Bake 1-1/2 hours or until temperature reaches 160F, basting occasionally with roast drippings.
11. Heat reserved sauce, onion and cumin in small saucepan on medium heat 10 min.
12. or until onion is tender.
13. Whisk in cream cheese, 1 Tbsp.
14. at a time, until well blended.
15. Serve with sliced pork.

chicken broth, ancho chile, italian dressing, pork roast, onion, ground cumin, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/pork-adobado-70373.aspx (may not work)