This morning I had intended to cook green chile Colorado, but I discovered that I was missing the majority of the necessary materials. I came to the realization that I had invented a completely new recipe after playing the “I could replace this” and “I could use that instead” games. Serve alongside tortillas that are still warm, avocado, lettuce, tomato, and sour cream.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 756 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Way too much rice, seasonings didn’t set right, wont be making this anytime soon. I made my own tomatillo sauce and used 4 cups plus 2 cups of water with 2 cups of rice and still was thick and clumpy. There’s no marinade so the pork was tough and dry. I used and organic pork. What a waste of time energy and food.
I made this for a party. Used chicken and no rice. It was a big hit. Planning on making it again.
This turned out really good. I did make a couple of changes. Hubs is picky when it comes to tomatoes so I blended the can instead of leaving them in dice. My other change was with the rice. I didn’t realize the only brown rice I had was minute rice and we know that wouldn’t have stood up to the total cook time. I made it after the pork was done and mixed it in that way. I made burritos out of the filling and they were a huge hit.