This Canadian comfort-food classic is even better when served southwestern style as either an appetizer or an entree. —Johnna Johnson, Scottsdale, Arizona
Green Chile Adobado Poutine
Test Kitchen tip
Green Chile Adobado Poutine
Prep Time
50 min
Cook Time
3 hours
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
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.
Nutrition Facts
1 serving: 434 calories, 19g fat (7g saturated fat), 75mg cholesterol, 1065mg sodium, 31g carbohydrate (2g sugars, 5g fiber), 28g protein.
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