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pork shoulder butt roast salt pepper orzo pasta medium green peppers onion olive oil chicken broth sauce tomato paste Quesadilla
Viewed: 19 - Published at: 5 years agoIngredients
- 1 boneless pork shoulder butt roast (1-1/2 to 2 pounds), cut into 1/2-inch cubes
- 1-1/2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 1 cup uncooked orzo pasta
- 1 each medium green, sweet red and yellow peppers, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1/4 cup red mole sauce
- 2 tablespoons tomato paste
- 1 cup quesadilla or Monterey Jack cheese, shredded
Method
- Place pork in a 15x10x1-in. baking pan; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake at 325° for 1-1/2 hours or until tender. 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
- , 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 35-40 minutes or until heated through. Uncover; broil 3-4 in. from the heat for 4-5 minutes or until cheese is golden brown.
- 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.
