Main dishes

Quick Pork Mole Stew

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photo by:

kraft

time

prep:

15 min

total:

45 min

servings

total:

8 servings

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What You Need

guajillo chiles, stemmed, seeded and toasted

onion, cut in half, divided

cans (14.5 oz. each) diced tomatoes, undrained, divided

1/2

cup KRAFT Original Barbecue Sauce

squares BAKER'S Semi-Sweet Chocolate, melted

Tbsp. oil

lb. boneless pork chops (3/4 inch thick), cut into bite-size pieces

carrots (5 oz.), peeled, sliced

red pepper, chopped

cans (15 oz. each) black beans, undrained

can (15 oz.) corn, undrained

cup water

1/4

cup chopped cilantro

1/2

cup KRAFT Shredded Cheddar Cheese

cups hot cooked long-grain white rice

RITZ Crackers

Make It

BLEND chiles and half the onion in blender until chopped. Add 1 can tomatoes, barbecue sauce and chocolate; blend until smooth; set aside.

HEAT oil in Dutch oven or large deep skillet on medium heat. Chop remaining onion. Add to skillet with meat; cook 5 min. or until meat is evenly browned and onions are crisp-tender, stirring occasionally. Add barbecue sauce mixture, carrots, red peppers, beans, corn, remaining can of tomatoes and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until meat is done.

STIR cilantro into meat mixture. Spoon over rice in serving bowls; top with cheese. Serve with crackers.

Kraft Kitchens Tips

Substitute

Prepare using BAKER'S Bittersweet Chocolate.

How to Toast Chiles

Heat skillet on medium heat. Remove seeds from chiles; flatten chiles. Add to skillet; cook 30 sec. or until toasted, turning occasionally. Toasting the chiles will make them shinier and darker in color.

Variation

If you don't have a Dutch oven or large deep skillet, you can use a stockpot instead.