This flavorful pork roast pairs perfectly with a tangy tomatillo sauce that adds a fresh, zesty kick. It’s an easy and delicious way to bring a little excitement to your dinner table.
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!
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, a pork shoulder or butt works well as a substitute because it becomes tender when cooked slowly.
Is it necessary to cook the roast at 250°F for 6 hours?
Cooking low and slow at 250°F for 6 hours ensures tender, flavorful pork, but you can increase the temperature to 300°F and reduce the time to about 4 hours if needed.
Can I make this recipe in a slow cooker instead of an oven?
Yes, you can cook it on low in a slow cooker for 6-8 hours using the same ingredients and layering method.
What can I substitute for dried ancho chile peppers if I don’t have them?
You can use other dried mild chiles like pasilla or guajillo, or omit them for less heat and smokiness.
How do I store leftovers and how long will they keep?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Can I use fresh tomatillos instead of jarred salsa verde?
Yes, you can make your own salsa verde from fresh tomatillos for a fresher flavor, but adjust seasoning accordingly.
Should I rinse the rice before adding it to the Dutch oven?
Rinsing the rice is optional but can help reduce excess starch and result in fluffier rice.
Is this dish spicy?
It has mild to moderate heat from the green chiles and ancho peppers, but you can adjust the spice level by reducing or omitting the dried chiles.
PV
By Priya Verma
Food Enthusiast
Priya focuses on making recipes easy and reliable, helping home cooks prepare meals with confidence.
