Carnitas with Orzo and Peppers in Red Mole Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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 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 |
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:
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.
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