MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carnitas w/Orzo & Peppers In Red Mole Sauce
Categories: Pork, Vegetables, Chilies, Sauces, Cheese
Yield: 5 servings

2 lb Boneless pork shoulder
- roast; in 1/2" cubes
1 1/2 ts Salt; divided
1/2 ts Pepper
1 c Uncooked orzo pasta
1 (ea) md green, red & yellow
- bell peppers; chopped
2 Jalapenos; seeded, chopped
1 md Onion; chopped
1 tb Olive oil
1 c Chicken broth
1/4 c Red mole sauce
2 tb Tomato paste
1 c Quesadilla or Monterey Jack;
- shredded
Chopped cilantro; opt
- sour cream; opt

Place pork in a 15" X 10" X 1" baking pan; sprinkle with
1 teaspoon salt and 1/2 teaspoon pepper. Bake @
325ºF/165ºC until tender, about 1-1/2 hours. Remove pork
from oven. Increase oven setting to 350ºF/175ºC.

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" from the heat until cheese is golden
brown, 4-5 minutes. If desired, top with chopped
cilantro and serve with sour cream.

Kari Wheaton, South Beloit, Illinois

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

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