Quick Pork Mole Stew
16 ingredients
13 steps
Ingredients
- 4 guajillo chiles, stemmed, seeded and toasted
- 1 onion, cut in half, divided
- 2 cans (14.5 oz. each) diced tomatoes, undrained, divided
- 1/2 cup KRAFT Original Barbecue Sauce
- 2 oz. BAKER'S Semi-Sweet Chocolate, melted
- 1 Tbsp. oil
- 2 lb. boneless pork chops (3/4 inch thick), cut into bite-size pieces
- 3 carrots, peeled, sliced Target 2 lb For $3.00 thru 02/06
- 1 red pepper, chopped
- 2 cans (15 oz. each) black beans, undrained
- 1 can (15 oz.) corn, undrained
- 1 cup water
- 1/4 cup chopped fresh cilantro
- 4 cups hot cooked long-grain white rice
- 1/2 cup KRAFT Shredded Cheddar Cheese
- 24 RITZ Crackers
Directions
-
1Blend chiles and half the onions in blender until chopped.
-
2Add 1 can tomatoes, barbecue sauce and chocolate; blend until smooth.
-
3Heat oil in Dutch oven or large deep skillet on medium heat.
-
4Chop remaining onion.
-
5Add to skillet with meat; cook 5 min.
-
6or until meat is evenly browned and onions are crisp-tender, stirring occasionally.
-
7Add barbecue sauce mixture, carrots, red peppers, beans, corn, remaining can of tomatoes and water; stir.
-
8Bring to boil; cover.
-
9Simmer on medium-low heat 20 min.
-
10or until meat is done.
-
11Stir cilantro into meat mixture.
-
12Spoon over rice in serving bowls; top with cheese.
-
13Serve with crackers.
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