Stuffed Pork Crown Roast with Yellow Mole

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kraft HEAT oven to 425ºF.

BLEND broth, nuts, peppers and 1/4 cup raisins in blender on high speed until smooth. Set aside.

STAND rib racks on foil-covered baking sheet with meaty sides facing each other, bending rib racks into a crown so the bones are vertical and the meat is facing inward; tie together tightly with kitchen string. Make 1-inch-deep cut between every 2 rib bones. Brush inside of crown with 1/4 cup of the prepared sauce. Bake 15 min. Reduce oven temperature to 325ºF. Bake 1 hour 45 min., brushing with 1/4 cup of the prepared sauce the last 15 min. Let roast stand 10 min.

MEANWHILE, bring water, butter and remaining raisins to boil in large saucepan on medium-high heat. Stir in stuffing mix. Remove from heat; cover. Let stand 5 min. Meanwhile, pour drippings from roast into small saucepan. Stir in remaining sauce. Bring to boil.

POUR sauce into serving bowl. Place roast on platter. Fluff stuffing with fork; spoon into center of roast. Spoon remaining stuffing into separate bowl. Serve roast with stuffing and sauce.