Tomatillo Pork Roast Recipe

Tomatillo Pork Roast Recipe

  • 2 cups brown rice
  • 2 cups water
  • 1 (14 ounce) can diced tomatoes
  • 1 large onion, sliced
  • 1 (8 ounce) can diced green chile peppers
  • 2 dried ancho chile peppers
  • 2 cubes chicken bouillon
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cloves
  • 1 (2 pound) pork loin roast
  • salt and ground black pepper to taste
  • 1 (16 ounce) jar salsa verde (green salsa) with tomatillo
  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
  3. Bake in the preheated oven for 6 hours.
  4. Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.
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