Heat 1 Tbsp. oil in large skillet on medium-high heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Transfer to roasting pan. Add 1 cup broth; cover. Bake 1-1/4 hours or until meat is done (145°F), basting every 30 min.
Meanwhile, cook and stir onions and garlic in grill pan or skillet on medium-high heat 5 min. or until crisp-tender. Remove from pan; peel garlic. About 30 min. before meat is done, blend remaining broth, tomato sauce, ancho peppers, chipotle pepper, 1/2 cup nuts, onions and garlic in blender until smooth. Heat remaining oil in medium saucepan on medium heat. Add prepared sauce; cook 15 min., stirring occasionally.
Remove meat from oven. Let stand 3 min. Chop remaining nuts. Slice meat; place on platter. Drizzle with sauce; top with remaining nuts, cheese and cilantro.
Serve with hot cooked rice and steamed fresh green beans.
Substitute pasilla peppers for the ancho peppers.
How to Hydrate Dried Ancho Peppers
Place dried ancho peppers in small glass bowl. Add enough boiling water to completely cover peppers. Let stand 30 min. or until peppers are soft. (Soaking time will vary slightly depending on the size of the peppers.) Drain peppers, saving soaking water to use for cooking rice or other dishes.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* 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.