Stuffed Pork Crown Roast with Yellow Mole

• 1 can (14.5 oz.) chicken broth
• 1/2 cup PLANTERS Dry Roasted Peanuts
• 2 large dried ancho chiles, stemmed, seeded and reconstituted
• 1 cup golden raisins, divided
• 2 bone-in pork rib roasts (7-1/2 lb.), 9 ribs each, chine bones removed Safeway 1 lb For $1.99 thru 02/09
• 4-1/2 cups water
• 3/4 cup butter, cut up
• 3 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Chicken

1. Heat oven to 350 degrees F.
2. Blend broth, nuts, peppers and 1/4 cup raisins in blender on high speed until smooth.
3. 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.
4. Make 1-inch-deep cut between every 2 rib bones.
5. Brush inside of crown with 1/4 cup of the sauce.
6. Bake 1-1/2 hours or until meat is done (145F), brushing with 1/4 cup of the remaining sauce for the last 15 min.
7. Remove from oven; let stand 10 min.
8. Meanwhile, bring water, butter and remaining raisins to boil in large saucepan on medium-high heat.
9. Stir in stuffing mix.
10. Remove from heat; cover.
11. Let stand 5 min.
12. Meanwhile, pour drippings from roast into small saucepan.
13. Stir in remaining sauce.
14. Bring to boil.
15. Pour sauce into serving bowl.
16. Place roast on platter.
17. Fluff stuffing with fork; spoon into center of roast.
18. Spoon remaining stuffing into separate bowl.
19. Serve roast with stuffing and sauce.

chicken broth, peanuts, ancho chiles, golden raisins, roasts, water, butter, stove

Taken from www.kraftrecipes.com/recipes/stuffed-pork-crown-roast-yellow-mole-115345.aspx (may not work)