Pork Shoulder Roast with Creamy Poblano Chile Sauce

• 1 boneless pork shoulder (4 lb.) Safeway Buy 1 Get 3 Free thru 02/09
• 3 cloves garlic
• 1/2 cup chicken broth
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk
• 8 roasted poblano chiles, peeled, stemmed, seeded and divided
• seeds from 1 small pomegranate (about 1/2 cup)

1. Heat oven to 325 degrees F.
2. Cook meat and garlic in ovenproof Dutch oven or large deep skillet on medium heat 5 to 8 min.
3. or until meat is evenly browned on all sides, turning occasionally.
4. Add broth to pan; cover.
5. Bake 1-1/2 hours or until meat is tender and done 145 degrees F).
6. Remove meat from pan; discard drippings.
7. Cover; let stand 10 min.
8. Meanwhile, blend cream cheese spread, milk and 4 chiles in blender until smooth.
9. Add to saucepan; cook and stir 5 min.
10. or until heated through.
11. Cut remaining chiles into strips; place in skillet sprayed with cooking spray.
12. Cook and stir 5 min.
13. or until heated through.
14. Slice meat.
15. Serve topped with poblano sauce, poblano strips and pomegranate seeds.

pork shoulder, garlic, chicken broth, philadelphia cream cheese, milk, poblano chiles, pomegranate

Taken from www.kraftrecipes.com/recipes/pork-shoulder-roast-creamy-poblano-chile-sauce-127770.aspx (may not work)