Carnitas with Orzo and Peppers in Red Mole Sauce Recipe

Carnitas with Orzo and Peppers in Red Mole Sauce Recipe photo by Taste of Home

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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

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Carnitas with Orzo and Peppers in Red Mole Sauce Recipe

Prep: 1-1/2 hours Broil: 5 min.

Yield: 5 Servings

90 5 95

Ingredients

1 boneless pork shoulder butt roast (1-1/2 to 2 pounds), cut into 1/2-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon 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 tablespoon olive oil
1 cup chicken broth
1/4 cup red mole sauce
2 tablespoons tomato paste
1 cup (4 ounces) quesadilla or Monterey Jack cheese, shredded

Directions

Place pork in a 15-in. x 10-in. x 1-in. baking pan, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake at 325° for 1-1/2 hours or until tender.
Meanwhile, cook pasta according to package directions; drain and set aside. In a large skillet, saute peppers and onion in oil until crisp-tender. In a greased 13-in. x 9-in. 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 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Uncover; broil 3-4 in. from the heat for 4-5 minutes or until cheese is lightly golden. Yield: 5 servings.

Editor's Note: To use immediately, broil as directed. When cutting hot peppers, disposable gloves are recommended.

Nutritional Facts 1.333 cups equals 559 calories, 26 g fat (9 g saturated fat), 105 mg cholesterol, 1,509 mg sodium, 45 g carbohydrate, 5 g fiber, 37 g protein.

Originally published as Carnitas with Orzo and Peppers in Red Mole Sauce in Taste of Home Christmas Annual Annual 2011, p24