MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carnitas With 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 md Green bell pepper; chopped
      1 md Red bell pepper; chopped
      1 md Yellow bell pepper; 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
           Cilantro; chopped (optional)
           Sour cream (optional)
 
  Place pork in a 15x10x1" baking pan; sprinkle with 1 ts salt and
  1/2 ts pepper. Bake @ 325°F/165°C until tender, about 1-1/2 hours.
  Remove pork from oven. Increase oven setting to 350°F/175°C.
  
  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" 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 to 40 minutes.
  Uncover; broil 3 to 4" from the heat until cheese is golden brown,
  4 to 5 minutes. If desired, top with chopped cilantro and serve
  with sour cream.
  
  Recipe by Kari Wheaton, South Beloit, Illinois
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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