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
• 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

Steps

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.