Quick Pork Mole Stew

Try an authentic Mexican mole stew for dinner. Blend the sauce, brown the meat and let the flavorful ingredients of the vegetable and bean stew simmer on the stove.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 4 guajillo chiles, stemmed, seeded and toasted
  • 1 onion, cut in half, divided
  • 2 cans (14.5 oz. each) diced tomatoes, undrained, divided
  • ½ cup barbecue sauce
  • 2 oz. semi-sweet baking chocolate, melted
  • 1 Tbsp. oil
  • 2 lb. boneless pork chops (3/4 inch thick), cut into bite-size pieces
  • 3 carrot s (5 oz.), peeled, sliced
  • 1 red pepper, chopped
  • 2 cans (15 oz. each) black beans, undrained
  • 1 can (15 oz.) corn, undrained
  • 1 cup water
  • ¼ cup chopped cilantro
  • ½ cup shredded cheddar cheese
  • 4 cups hot cooked long-grain white rice
  • 24 RITZ Crackers

Nutrition facts

Recipe Tips

1

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

2

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.

3

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