Tasty Recipes Tomatillo Pork Roast

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Tomatillo Pork Roast

"I had planned to make green chile Colorado this morning, but found that I was lacking most of the ingredients required. After playing 'I could substitute this' and 'I could use that instead', I realized that I had created a brand new recipe. Serve with warm tortillas, avocado, lettuce, tomato, and sour cream."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 10M	Ready in : 6H15M

Preheat oven to 250 degrees F (120 degrees C).
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.
Bake in the preheated oven for 6 hours.
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.