Green Chili Adobado Poutine
Total TimePrep: 50 min. Cook: 3 hours
- 3 garlic cloves, unpeeled
- 4 dried guajillo or ancho chilies, stemmed and seeded
- 1 can (10 ounces) enchilada sauce, divided
- 3 cans (4 ounces each) chopped green chilies, 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
- 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.
- In same skillet at the same time, cook dried chilies, 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.
- Place chilies and garlic in a food processor. Add 1/2 cup enchilada sauce, two cans green chilies, vinegar, oregano, cumin, salt, pepper and cinnamon; process until blended. Stir in remaining enchilada sauce and green chilies. 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.
- Remove pork; shred with two forks. Top fries with meat, cheese, enchilada gravy and if desired, pico de gallo.
Test Kitchen tip
Nutrition Facts1 serving: 434 calories, 19g fat (7g saturated fat), 75mg cholesterol, 1065mg sodium, 31g carbohydrate (2g sugars, 5g fiber), 28g protein.
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Dec 10, 2018
Loaded fries like this are a lot of fun, and the meat was also delicious and had a great spice level on its own. I think this would be perfect for a game day party!