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Main dishes

Quick Pork Mole Stew

Quick Pork Mole Stew recipe
photo by:kraft
time
prep:
30 min
total:
50 min
servings
total:
8 servings
Magazine Acquisition

What You Need

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
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

Make It

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

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. (Note: 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.
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