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Slow-Cooked Tomatillo Pork

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PREP TIME
15 min
COOKING TIME
360 min
TOTAL TIME
375 min
SERVINGS
10 servings
Dinner U.S.
Slow-Cooked Tomatillo Pork
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
  • 1/4 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
1
Preheat your oven to the desired temperature of 250 degrees Fahrenheit or 120 degrees Celsius.
2
Take a Dutch oven and fill it with rice, then add water to create a liquid base. Add diced tomatoes, an onion, green chile peppers, ancho chile peppers, a packet of chicken bouillon mix, dried oregano, and ground cloves to the pot. Place a roast on top of this mixture, then sprinkle salt and pepper over it for added flavor. Next, pour a spoonful of salsa verde over the roast to enhance its taste.
3
Once you've done this, cover your Dutch oven with a lid and place it in the preheated oven for 6 hours, allowing all the flavors to meld together.
4
Remove the Dutch oven from the oven and discard any leftover pork bones and ancho chile peppers. Use two forks to shred the cooked pork into bite-sized pieces, then return it to the pot and stir everything together.
5
Transfer the pork mixture to a serving plate using a slotted spoon, making sure to drain off any excess liquid as you go.