MOLE-STYLE PORK CHILI WITH BEANS

Mole-Style Pork Chili with Beans image

Make our Mole-Style Pork Chili with Beans recipe to enjoy some traditional Mexican tastes at your table tonight with just 20 minutes of cooking time.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings

Number Of Ingredients 14

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Ingredients

2 Tbsp. olive oil
2 pork blade steaks (1-3/4 lb.), trimmed
1 onion, chopped
2 cloves garlic, minced
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (15.5 oz.) black beans, rinsed
1 can (15 oz.) pinto beans, rinsed
1 can (14-1/2 oz.) fire-roasted diced tomatoes with garlic, undrained
1-1/2 cups cut-up peeled butternut squash (3/4-inch pieces)
1 cup frozen corn
1 cup fat-free reduced-sodium chicken broth
1 Tbsp. plus 1-1/2 tsp. chili powder
1 oz. BAKER'S Unsweetened Chocolate, finely chopped
1/4 tsp. ground cinnamon

Steps:

Heat oil in large saucepan on medium heat. Add steaks; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove steaks from pan, reserving drippings in pan.
Add onions and garlic to reserved drippings; cook and stir 3 min. or until onions are crisp-tender. Remove from heat.
Remove meat from bones; cut meat into 1/2-inch pieces. Return meat to pan; stir in remaining ingredients. Bring to boil; cover.
Simmer on medium-low heat 30 min. or until squash and meat are tender, stirring occasionally.

Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 26 g