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
Why This Dish Is Worth Trying
The bright, tangy flavor of tomatillos adds a fresh twist to the rich, savory pork. This combination brings a perfect balance of zest and heartiness that makes every bite exciting. It’s a dish that feels special but is easy enough for any weeknight.
Cooking Tips You Should Know
- Sear the pork roast well before slow cooking to lock in juices and deepen flavor.
- Use fresh tomatillos for the best tangy, slightly citrusy taste.
- Let the roast rest for 10 minutes after cooking to keep it tender and juicy.
- Use fresh tomatillos for the best tangy, slightly citrusy taste.
- Let the roast rest for 10 minutes after cooking to keep it tender and juicy.
Directions
Heat your oven to 250 degrees F. In a Dutch oven, spread the rice evenly on the bottom, then add the water, tomatoes, onion, green chiles, ancho chiles, chicken bouillon, oregano, and cloves. Season the pork roast with salt and pepper and set it right on top of the rice mixture. Pour the salsa verde over the roast, then cover the pot. Pop it in the oven and let it cook low and slow for about 6 hours. Once it’s done, remove the pork bones and ancho chiles, then shred the meat right in the pot and give everything a good stir. Use a slotted spoon to transfer the pork to a serving dish, letting any extra liquid drain off.
How To Present This Dish
Serve with a side of cilantro-lime rice or warm tortillas to soak up the flavorful juices. A simple green salad or roasted vegetables will add a nice contrast and keep the meal light and balanced.
How To Freeze This Dish
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain moisture and avoid drying out the pork. You can also freeze portions for up to 2 months.
