Quick Pork Mole Stew

Ingredients

• 0.5 cup original barbecue sauce kraft
• 31 oz black beans undrained canned
• 15 oz regular corn undrained canned
• 29 oz tomatoes diced divided undrained canned
• 3  carrots peeled sliced
• 4 cups rice long-grain white hot cooked
• 0.3 cup cilantro leaves fresh chopped
• 4  guajillo chiles stemmed toasted seeded
• 1 Tbsp oil 
• 1  onion divided cut in half,
• 2 lb pork chops boneless cut into bite-size pieces (3/)
• 1  bell pepper red chopped
• 24  ritz crackers 
• 2 oz baker's semi-sweet chocolate melted
• 0.5 cup cheddar cheese shredded kraft
• 1 cup water 

Equipment

• bowl
• frying pan
• blender
• dutch oven

Directions

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. Chop remaining onion.
4. Add to skillet with meat; cook 5 min. or until meat is evenly browned and onions are crisp-tender, stirring occasionally.
5. 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.
6. Stir cilantro into meat mixture. Spoon over rice in serving bowls; top with cheese.
7. Serve with crackers.