Name: Tomatillo Pork Roast
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Brown rice - 2 cups; Water - 2 cups; Diced tomatoes - 1 (14 ounce) can; Onion, sliced - 1 large; Diced green chile peppers - 1 (8 ounce) can; Dried ancho chile peppers - 2; Chicken bouillon - 2 cubes; Dried oregano - 1 teaspoon; Ground cloves - ¼ teaspoon; Pork loin roast - 1 (2 pound); Salt and ground black pepper to taste - 1 (2 pound); Salsa verde (green salsa) with tomatillo - 1 (16 ounce) jar

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tomatillo Pork Roast

1. Brown rice - 2 cups

2. Water - 2 cups

3. Diced tomatoes - 1 (14 ounce) can

4. Onion, sliced - 1 large

5. Diced green chile peppers - 1 (8 ounce) can

6. Dried ancho chile peppers - 2

7. Chicken bouillon - 2 cubes

8. Dried oregano - 1 teaspoon

9. Ground cloves - ¼ teaspoon

10. Pork loin roast - 1 (2 pound)

11. Salt and ground black pepper to taste - 1 (2 pound)

12. Salsa verde (green salsa) with tomatillo - 1 (16 ounce) jar

How to cook deliciously - Tomatillo Pork Roast

1. Stage

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

2. Stage

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. Stage

Bake in the preheated oven for 6 hours.

4. Stage

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.