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Tomatillo Pork Roast

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Ingredients

  • 2cupsbrown rice
  • 2cupswater
  • 1(14 ounce) candiced tomatoes
  • 1largeonion, sliced
  • 1(8 ounce) candiced green chile peppers
  • 2dried ancho chile peppers
  • 2cubes chicken bouillon
  • 1teaspoondried oregano
  • ¼teaspoonground cloves
  • 1(2 pound)pork loin roast
  • salt and ground black pepper to taste
  • 1(16 ounce) jarsalsa verde (green salsa) with tomatillo

    • Directions

    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.


    I Made It

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    Nutrition Facts (per serving)

    297 Calories
    7g Fat
    38g Carbs
    20g Protein

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