Tomatillo Pork Roast
Description
Pork roast is slow-cooked with tomatillo, brown rice, and chile peppers in this comforting dish best served with tortillas and avocado.
Ingredients
•
2 cups brown rice
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2 cups water
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1 (14 ounce) can diced tomatoes
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1 large onion, sliced
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1 (8 ounce) can diced green chile peppers
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2 dried ancho chile peppers
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2 cubes chicken bouillon
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1 teaspoon dried oregano
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1/4 teaspoon ground cloves
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1 (2 pound) pork loin roast
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salt and ground black pepper to taste
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1 (16 ounce) jar salsa verde (green salsa) with tomatillo
Directions
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.