"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."
*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.
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.