Quick Pork Mole Stew

Let's whip it up

Prep time:

0 min

Total time:

0 min



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


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.

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