Tomatillo Pork Roast


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.

Prep Time:
15 mins
Cook Time:
6 hrs
Total Time:
6 hrs 15 mins
10 servings


  • 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


  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
7g Fat
38g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 297
% Daily Value *
Total Fat 7g 8%
Saturated Fat 2g 11%
Cholesterol 44mg 15%
Sodium 756mg 33%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 20g
Vitamin C 20mg 99%
Calcium 48mg 4%
Iron 3mg 16%
Potassium 533mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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