Peruvian Pork and Potato Stew

• 6 dried guajillo chiles, seeded, stems removed
• 1-1/2 cups hot water
• 1/4 cup KRAFT Zesty Italian Dressing
• 1 lb. pork loin, cut into 1/2-inch cubes
• 1/2 cup alcaparrado condiment
• 1/4 tsp. ground cloves
• 4 cups beef broth
• 2 lb. potatoes, peeled, chopped
• 1 cup (4 oz.) PLANTERS Dry Roasted Peanuts, ground Rite Aid Buy 1 Get 1 Free thru 02/06
• 2 hard-cooked eggs, peeled, sliced

1. Soak chiles in hot water 15 min.
2. or until softened.
3. Drain chiles, reserving 1/4 cup of the soaking water; place chiles and reserved water in blender container.
4. Cover.
5. Blend on medium speed until smooth; set aside.
6. Heat dressing in large skillet on medium-high heat.
7. Add pork; cook and stir 5 min.
8. or until evenly browned.
9. Remove pork from skillet; set aside.
10. Add alcaparrado condiment, cloves and chile puree to skillet; cook 2 min.
11. Return pork to skillet.
12. Stir in broth; bring to boil over medium-high heat.
13. Reduce heat to medium-low; cover.
14. Simmer 30 min.
15. Add potatoes and peanuts; cover.
16. Cook 45 min.
17. until potatoes are tender, stirring occasionally.
18. Top each serving with egg slices.

guajillo chiles, water, italian dressing, pork loin, alcaparrado condiment, ground cloves, beef broth, potatoes, peanuts, eggs

Taken from www.kraftrecipes.com/recipes/peruvian-pork-potato-stew-75520.aspx (may not work)