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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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Carnitas with Orzo and Peppers in Red Mole Sauce Recipe

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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
TOTAL TIME: Prep: 1 hour 35 min. Bake: 40 min.
MAKES:5 servings
TOTAL TIME: Prep: 1 hour 35 min. Bake: 40 min.
MAKES: 5 servings

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, chopped
  • 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

Nutritional Facts

1-1/3 cups: 559 calories, 26g fat (9g saturated fat), 105mg cholesterol, 1509mg sodium, 45g carbohydrate (8g sugars, 5g fiber), 37g protein .

Directions

  1. 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. Remove pork from oven. Increase oven setting to 350°.
  2. 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.
  3. 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. Cover and bake 35-40 minutes or until heated through. Uncover; broil 3-4 in. from the heat for 4-5 minutes or until cheese is golden brown.
  4. FREEZE OPTION: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through. Yield: 5 servings.
Editor's Note: To use immediately, broil as directed. When cutting hot peppers, disposable gloves are recommended.
Originally published as Carnitas with Orzo and Peppers in Red Mole Sauce in Taste of Home Christmas Annual Annual 2011, p24


Reviews for Carnitas with Orzo and Peppers in Red Mole Sauce

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(3)
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MY REVIEW
mbaulch 224097
Reviewed Apr. 4, 2015

"For a working family....I'd make it over the w/e and serve later in the week. It was quite tasty."

MY REVIEW
cooker69 222396
Reviewed Mar. 9, 2015

"very good recipe love mexican food. I also live in Beloit W. Thanks for the good food."

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