1 oz. dried pasilla chiles (about 5), stemmed, seeded and hydrated
1/2 cup dry roasted peanuts, divided
1 boneless pork loin roast (2 lbs.)
3 cups hot cooked long-grain white rice
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Let's Make It
Heat oven to 350°F.
Blend dressing, chicken broth, chiles and 1/4 cup nuts in blender until smooth.
Place meat in roasting pan or shallow pan; top with sauce. Cover.
Bake 50 min. or until done (145°F), basting with sauce every 20 min. Let stand 10 min. before slicing to serve. Meanwhile, chop remaining nuts.
Slice meat; place on platter. Top with sauce from bottom of pan; sprinkle with nuts. Serve with rice.
How to Hydrate Dried Chiles
Use plastic gloves to remove the stems from chiles; shake out seeds. Place chiles in small bowl. Add enough boiling water to cover chiles; let stand 20 min. or until chiles are softened.
Sauce can be prepared ahead of time. Store in tightly covered container in refrigerator up to 2 days before using as directed.
To make cleanup easier, line roasting pan with foil before using.
The chiles in this flavorful entrée provides a good source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fiber 2g
* 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.