Quick Pork Mole Stew Food

QUICK PORK MOLE

Steps:

• Spray large skillet with cooking spray; heat over medium-high heat. Add pork; cook 5 minutes or until pork is done, stirring occasionally. Remove from skillet; set aside. Add onion to skillet; cook 3 minutes or until tender, stirring occasionally. Add chili powder, cumin and cinnamon; continue cooking about 1 minute or until spices are fragrant, stirring frequently.
• Add undrained tomatoes and morsels; bring mixture to a boil, stirring occasionally. Reduce heat to medium-low; cover and simmer 8 minutes. Return drained meat to tomato mixture; heat until hot.

QUICK PORK MOLE STEW

Steps:

• 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.

SLOW-COOKER MOLE PORK

Steps:

• Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.
• Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
• Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.
• Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

DELICIOUS AND EASY PORK STEW

Steps:

• Heat oil in a heavy Dutch oven over medium-high heat.
• In a bowl mix together the flour, seasoning salt and pepper.
• Coat the pork in the flour mixture then brown well on all sides in the oil (working in batches) then remove to a bowl.
• Add in the onion, garlic, sage and crushed pepper flakes; saute for about 8 minutes.
• Return the pork to the pot and any juices from the plate.
• Add in remaining ingredients (along with any other ingredients such as potatoes, carrots or any other veggies) mix to combine and season with salt and pepper.
• Simmer over medium heat until pork is very tender (about 1 - 1-1/2 hours).

QUICK MEXICAN PORK (OR CHICKEN) MOLE

Steps:

• Cook and stir onion and garlic in oil on medium heat until tender.
• Add meat; cook and stir on high heat for 5 minutes or until golden brown on all sides.
• Add 1/2 cup water and the remaining ingredients and bring to a boil. Cover; reduce heat and simmer for 10 minutes or until meat is cooked through.
• Serve with 2 cups of rice.