Carnitas With Orzo And Peppers In Red Mole Sauce Recipes

CARNITAS AND ORZO IN RED MOLE SAUCE

Steps:

• Place pork, fat side up, in a roasting pan with a rack. Sprinkle pork with 1 teaspoon salt and ½ teaspoon of pepper. Bake at 325°F for about 1½ hours. Remove from oven and let cool for at least 30 minutes. Trim fat and cut meat into ½ inch chunks. Set aside.
• Cook orzo according to package directions without salt for al dente. Drain and set aside.Heat oil in a large skillet over medium-high heat. Add peppers and onion and cook for 5 minutes, or until crisp tender. Remove from heat and stir in pork and orzo. Grease 13x9-inch baking pan and spoon mixture into pan.Whisk chicken broth, mole sauce, tomato paste, and remaining ½ teaspoon of salt in a small pan over medium heat. Cook and stir until bubbly and slightly thickened. Pour over mixture in 13x9-inch baking pan. Sprinkle cheese on top.Cover and bake in preheated 350°F oven for 40-45 minutes.
• Divide mixture evenly between 8 plates and garnish with cilantro if desired.Package any leftovers in airtight containers. Store in refrigerator for up to 4 days.

CARNITAS WITH ORZO AND PEPPERS IN RED MOLE SAUCE

Steps:

• Place pork in a 15x10x1-in. baking pan; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake at 325° until tender, about 1-1/2 hours. Remove pork from oven. Increase oven setting to 350°., 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 in. from the heat until cheese is golden brown, 4-5 minutes. If desired, top with chopped cilantro and serve with sour cream. , FREEZE OPTION: 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.