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Why This Dish Is So Special
This dish combines the rich, savory flavor of roasted pork with the bright, tangy punch of tomatillos. The contrast creates a unique and refreshing taste that feels both comforting and vibrant. It’s a great way to enjoy a classic roast with a flavorful twist.
Cooking Pointers
- Make sure to roast the pork until the internal temperature reaches at least 145°F for juicy, safe-to-eat meat.
- Use fresh tomatillos for the best tangy flavor; they should be firm and slightly sticky.
- Let the pork rest for 10 minutes after roasting to retain its juices and improve tenderness.
- Use fresh tomatillos for the best tangy flavor; they should be firm and slightly sticky.
- Let the pork rest for 10 minutes after roasting to retain its juices and improve tenderness.
Step 1
Heat your oven to 250°F (120°C). In a Dutch oven, spread the rice evenly across the bottom, then add the water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place the pork roast right on top of this flavorful mix, and season it well with salt and pepper. Pour the salsa verde over the roast, then cover the Dutch oven with its lid.
Step 2
Pop it into the oven and let it cook slowly for about 6 hours. Once it's done, take out the pork bones and ancho chiles, then shred the pork right in the pot and give everything a good stir to combine. Finally, use a slotted spoon to scoop the pork mixture onto a serving plate, letting any extra liquid drain off.
Serving Combinations
Serve this dish with warm tortillas or over a bed of fluffy rice to soak up the delicious tomatillo sauce. A simple side of grilled vegetables or a fresh salad pairs well, adding lightness and color to the plate.
How To Keep It Fresh
Store leftover pork and tomatillo sauce separately in airtight containers in the refrigerator. They will keep well for up to 3 days. Reheat gently on the stove or in the oven to avoid drying out the meat.
10
people cooked this recipe
