Preheat oven to 325
Place pork in a 15x10x1-in. baking pan; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (329g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 416 (58%)|
|Amt Per Serving||% DV|
|Total Fat 46.2g||62 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 224mg||69 %|
|Sodium 326.5mg||11 %|
|Potassium 637.6mg||17 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 15.4g|
|Protein 55.3g||79 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 713
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