PORK & VEGETABLES IN TOMATILLO-CASCABEL SAUCE

Pork & Vegetables in Tomatillo-Cascabel Sauce image

Slow-cooked pork shoulder adds flavor and affordability to this recipe.

Provided by My Food and Family

Categories Home

Time 1h40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

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
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
1-1/2 lb. new potatoes
1 onion, cut into wedges

Steps:

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 350ºF. 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.

Nutrition Facts : Calories 520, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 39 g