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   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   
        
     Uncle Dirty Dave's Archives   
       
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