Tomatillo Pork Roast - cooking recipe

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

Preparation

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