Carnitas with Orzo and Peppers in Red Mole Sauce

Carnitas with Orzo and Peppers in Red Mole Sauce

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

Here’s a tasty way to stretch your grocery dollar.  Pork shoulder roast is combined with orzo, peppers and mole sauce to make a spicy Mexican comfort food.

              Kari Wheaton                                                                   Beloit, Wisconsin

Carnitas with Orzo and Peppers in Red Mole Sauce Recipe

Carnitas with Orzo and Peppers in Red Mole Sauce

1 boneless pork shoulder butt roast (1 ½ to 2 Lb.), cut into ½ inch cubes

1 ½ tsp. salt, divided

½ tsp. pepper

1 cup uncooked orzo pasta

1 each medium green, sweet red and yellow peppers

2 jalapeno peppers, seeded and chopped

1 medium onion, chopped

1 Tbsp. olive oil

1 cup chicken broth

¼ cup red mole sauce

2 Tbsp. tomato paste

1 cup (4 oz.) quesadilla or Monterey Jack cheese, shredded

 

Place pork in a 15x10x1 inch baking pan, sprinkle with 1 teaspoon salt and ½ teaspoon pepper.  Bake at 325 F. for 1 ½ hours or until tender.

Meanwhile, cook pasta according to package directions; drain and set aside.  In a large skillet, sauté peppers and onion until crisp tender.  In a greased 13x 9 inch baking pan, combine the orzo, peppers and onion.

In a small saucepan, whisk the chicken broth, mole sauce, tomato paste and remaining salt.  Cook and stir until thickened and bubbly.  Pour over orzo and vegetables.  Stir in pork; sprinkle with cheese.  Cool.  Cover; may be frozen for up to 3 months.

To use frozen carnitas: Thaw in refrigerator overnight.  Remove from the refrigerator 30 minute before baking.  Cover and bake at 350 F. for 35-40 minutes or until heated through.  Uncover; broil 3-4 inches from the heat for 4-5 minutes or until cheese is lightly golden.        5 servings

 

(Recipe for Carnitas with Orzo and Peppers in Red Mole Sauce was in www.tasteofhome.com, 2015)