Tomatillo Pork Roast

Name: Tomatillo Pork Roast
Total time: 375
Yield: 10
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

Recipe by charm from allrecipes.com

Dinner 6 Hr. 15 Mins.

Ingredients

10 servings

•

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

Instructions

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.