Name: Tomatillo Pork Roast
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 10 servings
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; 0.25 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

Ingredients

Instructions

Step 1

Preheat oven to 250 degrees F (120 degrees C).
Step 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.
Step 3

Bake in the preheated oven for 6 hours.
Step 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.

Enjoy your meal!