Instructions: Brown roast on all sides in hot oil in a large Dutch oven; remove roast, reserving drippings. Set aside.

Saute garlic and chopped onion in pan drippings for 5 minutes, or until onion is tender. Add salt, tomato sauce and chopped green chiles, stirring well.

Combine sugar, flour, cocoa, chili powder, oregano, cumin, coriander and cinnamon in a small bowl; stir well.

Add sugar mixture, orange rind and ground almonds to tomato mixture in Dutch oven; stir well.

Return roast to Dutch oven; cover, reduce heat to low, and cook 2 hours or until meat is tender. Add boiling onions and squash to Dutch oven; cook an additional 20 minutes or until vegetables are tender.

Remove roast to a serving platter; spoon sauce over roast. Arrange vegetables around roast and sprinkle with slivered almonds. If desired, garnish with parsley sprigs and cherry tomatoes.

Yield: 6 to 8 servings.

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