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Carnitas with Orzo and Peppers in Red Mole Sauce Recipe

Carnitas with Orzo and Peppers in Red Mole Sauce Recipe

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. YIELD:5 servings


  • 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


  • 1. Place pork in a 15x10x1-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 13x9-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.

Recipe Note

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

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.

Reviews for Carnitas with Orzo and Peppers in Red Mole Sauce

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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."

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."

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