Tomatillo Pork Roast recipe

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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
¼ 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

Nutrition Info

296.6 calories
carbohydrate: 38 g
cholesterol: 43.7 mg
fat: 6.6 g
fiber: 3 g
protein: 19.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 756.1 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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.

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