Quick Pork Mole Stew

• 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

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

guajillo chiles, onion, tomatoes, barbecue sauce, chocolate, oil, boneless pork chops, carrots, red pepper, black beans, corn, water, fresh cilantro, hot cooked, cheddar cheese, crackers

Taken from www.kraftrecipes.com/recipes/quick-pork-mole-stew-118892.aspx (may not work)