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Home Recipes Ingredients Meat & Poultry Pork

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

6 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 50 min. + standing Cook: 3 hours

Makes

8 servings

Updated: Nov. 23, 2023

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

Green Chile Adobado Poutine Recipe photo by Taste of Home

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

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.

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.
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.
Remove pork; shred with 2 forks. Top fries with meat, queso fresco, enchilada gravy and, if desired, pico de gallo.

Test Kitchen tip

Cutting carbs? Swap some steamed or roasted cauliflower for the french fries.

Nutrition Facts

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