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1
Heat oven to 350 degrees F.
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2
Bring 1 qt.
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3
(4 cups) water to boil; pour over chiles in bowl.
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4
Let stand 10 min.
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5
or until softened.
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6
Drain chiles; place in blender.
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7
Add remaining water, barbecue sauce, 1/2 cup onions and 2 garlic cloves; blend until smooth.
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8
Chop remaining garlic.
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9
Cook and stir bacon in large skillet on medium heat until crisp.
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10
Remove bacon from skillet with slotted spoon; drain on paper towels.
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11
Discard drippings from skillet.
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12
Add chopped garlic, remaining onions and chayote to skillet; cook 10 min., stirring occasionally.
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13
Stir in cilantro.
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14
Remove from heat.
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15
Place roast, cut sides up, on cutting board; spoon bacon mixture lengthwise down center of roast.
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16
Roll up, starting at one long side; tie with kitchen string at 1-inch intervals.
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17
Cook in large skillet until browned on all sides.
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18
Place on foil-covered rimmed baking sheet; brush with 2/3 cup chile sauce.
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19
Bake 1-1/4 hours or until done (145 degrees F).
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20
Transfer roast to cutting board; let stand 5 min.
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21
Meanwhile, pour meat drippings into saucepan; stir in remaining chile sauce.
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22
Bring to boil; cook 2 min., stirring occasionally.
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23
Spoon sauce over roast before serving.
