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
- Cook tomatillos and garlic in large skillet on medium-high heat 10 min.
- or until roasted, stirring frequently.
- Add chiles; cook and stir 1 min.
- Peel garlic; add to blender with water, bouillon cube and 1/4 cup cilantro.
- Blend until smooth.
- 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.
- or until evenly browned, stirring frequently.
- Transfer to ovenproof Dutch oven.
- Add ham, vegetables and tomatillo sauce; mix lightly.
- Cover.
- Bake 1 hour 15 min.
- or until pork chunks are tender.
- 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)