Featured

Carnitas with Orzo and Peppers in Red Mole Sauce Recipe

3.5 2 3
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
Publisher Photo

Carnitas with Orzo and Peppers in Red Mole Sauce Recipe

Read Reviews
3.5 2 3
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 1 hour 35 min. Bake: 40 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 1 hour 35 min. Bake: 40 min.

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

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Carnitas with Orzo and Peppers in Red Mole Sauce in Taste of Home Christmas Annual Annual 2011, p24

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.

  • 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
  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.
  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. Cool. Cover; may be frozen for up to 3 months.
  4. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Carnitas with Orzo and Peppers in Red Mole Sauce in Taste of Home Christmas Annual Annual 2011, p24

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCarnitas with Orzo and Peppers in Red Mole Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mbaulch User ID: 7600486 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 User ID: 2650914 222396
Reviewed Mar. 9, 2015

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

Loading Image

Similar Recipes

More from Taste of Home