Green Chile Adobado Poutine

Name: Green Chile Adobado Poutine
Prep time: 50 min
Cook time: 3 h
Total time: 3 h 50 min
Yield: 8 servings.
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

TOTAL TIME: Prep: 50 min. + standing Cook: 3 hours YIELD: 8 servings.

This Canadian comfort-food classic is even better when served southwestern style as either an appetizer or an entree. Although these ribs are done without fuss in a slow cooker, you can also bake them at 325°, covered with foil, for about 45 minutes. Then uncover and bake them for another 20 minutes. —Johnna Johnson, Scottsdale, Arizona

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. 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, about 10 minutes. Cool and peel.
2. While garlic cooks, cook dried chiles in same skillet, 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 chiles to cover; let stand 15 minutes. Drain.
3. Place the soaked 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. Remove pork; shred with 2 forks. Top fries with meat, queso fresco, enchilada gravy and, if desired, pico de gallo.

Nutrition Facts

1 serving: 434 calories, 19g fat (7g saturated fat), 75mg cholesterol, 1065mg sodium, 31g carbohydrate (2g sugars, 5g fiber), 28g protein.