Pork Roast with Tomatillo Sauce

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

Step 1

Heat your oven to 250°F (120°C). In a Dutch oven, spread the rice evenly on the bottom, then add the water, tomatoes, chopped onion, green chiles, ancho chiles, chicken bouillon, oregano, and cloves. Place the pork roast right on top of this flavorful mix and season it with some salt and pepper. Pour the salsa verde over the roast, then cover the pot with its lid.

Step 2

Pop the Dutch oven into the oven and let it cook low and slow for about 6 hours. When it’s done, take out the roast, discard the bones and the ancho chiles, and shred the pork using two forks. Stir the shredded pork back into the rice and sauce in the Dutch oven. When you’re ready to serve, use a slotted spoon to transfer the pork mixture to a plate, letting any extra liquid drain off. Enjoy!