Carnitas With Orzo And Peppers In Red Mole Sauce Recipe

Name: Carnitas With Orzo And Peppers In Red Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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 325u00b0 for 1-1/2 hours or until tender. Remove pork from oven. Increase oven setting to 350u00b0.
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
3
, combine the orzo, peppers and onion.
4
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.
5
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.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Carnitas With Orzo And Peppers In Red Mole Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carnitas With Orzo And Peppers In Red Mole Sauce

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