Carnitas with Orzo and Peppers in Red Mole Sauce

Name: Carnitas with Orzo and Peppers in Red Mole Sauce
Prep time: 1 h 35 min
Cook time: 40 min
Total time: 2 h 15 min
Yield: 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 quesadilla or Monterey Jack cheese, shredded; Optional: Chopped cilantro and sour cream

Total Time Prep: 1 hour 35 min. Bake: 40 min.

Yield 5 servings

Test Kitchen Approved

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, South Beloit, Illinois

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
Optional: Chopped cilantro and sour cream

Directions

Place pork in a 15x10x1-in. baking pan; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake at 325° until tender, about 1-1/2 hours. Remove pork from oven. Increase oven setting to 350°.
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.
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 until heated through, 35-40 minutes. Uncover; broil 3-4 in. from the heat until cheese is golden brown, 4-5 minutes. If desired, top with chopped cilantro and serve with sour cream.

Nutrition Facts

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

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, South Beloit, Illinois

Recipe Creator