PORK ADOBADO

Pork Adobado image

No trip to the specialty store required to make this Spanish classic. You will, however, need a pork roast and a cup of crushed dried ancho pepper.

Provided by My Food and Family

Categories Home

Time 4h10m

Yield 8 servings

Number Of Ingredients 7

Ingredients

3 cups chicken broth
1 cup crushed dried ancho chile, seeds removed
1/4 cup KRAFT Zesty Italian Dressing
2 lb. pork roast
1 small onion, chopped
1/2 tsp. ground cumin
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Steps:

Cook broth, peppers and dressing on medium heat 20 min., stirring often. Remove from heat; cool completely. Place in blender container; cover. Blend until smooth. Reserve 1 cup of sauce. Place pork roast in glass dish or large resealable plastic bag. Pour remaining sauce over pork; refrigerate several hours or overnight to marinate.
Preheat oven to 325°F. Place pork in roasting pan. Bake 1-1/2 hours or until temperature reaches 160°F, basting occasionally with roast drippings.
Heat reserved sauce, onion and cumin in small saucepan on medium heat 10 min. or until onion is tender. Whisk in cream cheese, 1 Tbsp. at a time, until well blended. Serve with sliced pork.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 540 mg, Carbohydrate 17 g, Fiber 6 g, Sugar 2 g, Protein 30 g