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.
- Serves: 10 persons
- 2cups brown rice
- 2cups water
- 1(14 ounce) can diced tomatoes
- 1large onion, sliced
- 1(8 ounce) can diced green chile peppers
- 2dried ancho chile peppers
- 2cubes chicken bouillon
- 1teaspoon dried oregano
- ¼teaspoon 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
Step 1Preheat oven to 250 degrees F (120 degrees C).
Step 2Place 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 3Bake in the preheated oven for 6 hours.
Step 4Discard 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.