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

  1. 1
    Blend chiles and half the onions in blender until chopped.
  2. 2
    Add 1 can tomatoes, barbecue sauce and chocolate; blend until smooth.
  3. 3
    Heat oil in Dutch oven or large deep skillet on medium heat.
  4. 4
    Chop remaining onion.
  5. 5
    Add to skillet with meat; cook 5 min.
  6. 6
    or until meat is evenly browned and onions are crisp-tender, stirring occasionally.
  7. 7
    Add barbecue sauce mixture, carrots, red peppers, beans, corn, remaining can of tomatoes and water; stir.
  8. 8
    Bring to boil; cover.
  9. 9
    Simmer on medium-low heat 20 min.
  10. 10
    or until meat is done.
  11. 11
    Stir cilantro into meat mixture.
  12. 12
    Spoon over rice in serving bowls; top with cheese.
  13. 13
    Serve with crackers.

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