Ingredients
1 boneless pork shoulder butt roast (1-1/2 to 2 pounds), cut into 1/2-inch cubes1-1/2 teaspoons salt, divided1/2 teaspoon pepper1 cup uncooked orzo pasta1 each medium green, sweet red and yellow peppers, chopped2 jalapeno peppers, seeded and chopped1 medium onion, chopped1 tablespoon olive oil1 cup chicken broth1/4 cup red mole sauce2 tablespoons tomato paste1 cup quesadilla or Monterey Jack cheese, shredded Optional: Chopped cilantro and sour cream
Preparation
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.
