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 quesadilla or Monterey Jack cheese, shredded
Reviews
For a working family....I'd make it over the w/e and serve later in the week. It was quite tasty.
very good recipe love mexican food. I also live in Beloit W. Thanks for the good food.