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."
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6 h 15 m servings 297 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 756 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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.

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