Green Chile Adobado Poutine

14 ingredients
4 steps

Ingredients

  • 3 garlic cloves, unpeeled
  • 4 dried guajillo or ancho chiles, stemmed and seeded
  • 1 can (10 ounces) enchilada sauce, divided
  • 3 cans (4 ounces each) chopped green chiles, divided
  • 1 tablespoon cider vinegar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground cinnamon
  • 2 pounds boneless country-style pork ribs, cut into 2-inch pieces
  • 1 package (32 ounces) frozen french-fried potatoes
  • 1 cup queso fresco
  • Pico de gallo, optional

Directions

  1. 1
    Lightly smash garlic cloves with the bottom of a heavy skillet to flatten. Cook in a large skillet over medium-low heat until softened and browned, 10 minutes. Cool and peel.
  2. 2
    In same skillet at the same time, cook dried chiles, pressing them against the bottom with a spatula or tongs until lightly toasted and fragrant, 1-2 minutes. Transfer to a bowl. Pour boiling water over chilies to cover; let stand 15 minutes. Drain.
  3. 3
    Place chiles and garlic in a food processor. Add 1/2 cup enchilada sauce, 2 cans green chiles, vinegar, oregano, cumin, salt, pepper and cinnamon; process until blended. Stir in remaining enchilada sauce and green chiles. Transfer to a 5- or 6-qt. slow cooker. Add ribs; turn to coat. Cover and cook on high until meat is tender, 3-4 hours. During the final 30 minutes, cook fries according to package directions.
  4. 4
    Remove pork; shred with two forks. Top fries with meat, cheese, enchilada gravy and if desired, pico de gallo.

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