8 roasted poblano chiles, peeled, stemmed, seeded and divided
seeds from 1 small pomegranate (about 1/2 cup)
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Let's Make It
Heat oven to 325ºF.
Cook meat and garlic in ovenproof Dutch oven or large deep skillet on medium heat 5 to 8 min. or until meat is evenly browned on all sides, turning occasionally. Add broth to pan; cover. Bake 1-1/2 hours or until meat is tender and done 145ºF). Remove meat from pan; discard drippings. Cover; let stand 10 min.
Meanwhile, blend cream cheese spread, milk and 4 chiles in blender until smooth. Add to saucepan; cook and stir 5 min. or until heated through.
Cut remaining chiles into strips; place in skillet sprayed with cooking spray. Cook and stir 5 min. or until heated through.
Slice meat. Serve topped with poblano sauce, poblano strips and pomegranate seeds.
Enjoy your favorite foods while keeping portion size in mind.
Pomegranates are available from September through January. Once purchased, store them in the refrigerator up to 2 months before using.
If you don't have an ovenproof Dutch oven or skillet, cover the handles of a regular Dutch oven or skillet with several layers of foil before using as directed. Or, you can bake the meat in a large casserole instead.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.