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Carnitas with Orzo and Peppers in Red Mole Sauce

 Carnitas with Orzo and Peppers in Red Mole Sauce
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
5 ServingsPrep: 1-1/2 hours Broil: 5 min.


  • 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


  • 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.

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Carnitas with Orzo and Peppers in Red Mole Sauce (continued)

Directions (continued)

  • 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.