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Tomatillo Pork Roast

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"I had planned to make green chile Colorado this morning, but found that I was lacking most of the ingredients required. After playing 'I could substitute this' and 'I could use that instead', I realized that I had created a brand new recipe. Serve with warm tortillas, avocado, lettuce, tomato, and sour cream."
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6 h 15 m servings 297 cals
Original recipe yields 10 servings

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  1. Preheat oven to 250 degrees F (120 degrees C).
  2. 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.
  3. Bake in the preheated oven for 6 hours.
  4. 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.

Nutrition Facts

Per Serving: 297 calories; 6.6 g fat; 38 g carbohydrates; 19.5 g protein; 44 mg cholesterol; 756 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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