Pork & Vegetables in Tomatillo-Cascabel Sauce

• 1 lb. tomatillos (about 8), husked
• 2 cloves garlic, unpeeled
• 6 small dried cascabel chiles (1 inch), stemmed
• 1/2 cup water
• 1 chicken bouillon cube
• 1/2 cup fresh cilantro, divided
• 3 lb. bone-in pork shoulder, cut into 2-inch chunks Safeway Buy 1 Get 3 Free thru 02/09
• 1/2 cup A.1. Original Sauce
• 4 slices OSCAR MAYER Smoked Ham, chopped
• 1-1/2 lb. carrots (about 9), peeled, cut into 2-inch chunks Target 2 lb For $3.00 thru 02/06
• 1-1/2 lb. new potatoes
• 1 onion, cut into wedges

1. Cook tomatillos and garlic in large skillet on medium-high heat 10 min.
2. or until roasted, stirring frequently.
3. Add chiles; cook and stir 1 min.
4. Peel garlic; add to blender with water, bouillon cube and 1/4 cup cilantro.
5. Blend until smooth.
6. Heat oven to 350 degrees F. Toss pork shoulder chunks with steak sauce; cook, in batches, in large skillet on medium-high heat 4 min.
7. or until evenly browned, stirring frequently.
8. Transfer to ovenproof Dutch oven.
9. Add ham, vegetables and tomatillo sauce; mix lightly.
10. Cover.
11. Bake 1 hour 15 min.
12. or until pork chunks are tender.
13. Stir in remaining chopped cilantro just before serving.

garlic, chiles, water, chicken, fresh cilantro, pork shoulder, original sauce, ham, carrots, new potatoes, onion

Taken from www.kraftrecipes.com/recipes/pork-vegetables-in-tomatillo-cascabel-sauce-118954.aspx (may not work)