Pork & Vegetables in Tomatillo-Cascabel Sauce

Ingredients

• 3 lb boston butt pork shoulder bone-in cut into 2-inch chunks
• 1.5 lb carrots peeled cut into 2-inch chunks ( 9)
• 1  chicken bouillon cube 
• 6 small cascabel chiles dried stemmed (1 inch)
• 0.5 cup cilantro leaves fresh divided
• 2 cloves garlic unpeeled
• 4 slices oscar mayer ham smoked chopped
• 0.5 cup a.1. original sauce 
• 1.5 lb new potatoes 
• 1  onion cut into wedges
• 1 lb tomatillos husked ( 8)
• 0.5 cup water 

Equipment

• frying pan
• oven
• blender
• dutch oven

Directions

1. Cook tomatillos and garlic in large skillet on medium-high heat 10 min. or until roasted, stirring frequently.
2. Add chiles; cook and stir 1 min. Peel garlic; add to blender with water, bouillon cube and 1/4 cup cilantro. Blend until smooth.
3. Heat oven to 350F. 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.
4. Transfer to ovenproof Dutch oven.
5. Add ham, vegetables and tomatillo sauce; mix lightly. Cover.
6. Bake 1 hour 15 min. or until pork chunks are tender. Stir in remaining chopped cilantro just before serving.