Name: Green Chile Adobado Poutine
Prep time: 50 min
Cook time: 50 min
Yield: 8
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 -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Green Chile Adobado Poutine

1. 3 garlic cloves, unpeeled -

2. 4 dried guajillo or ancho chiles, stemmed and seeded -

3. 1 can (10 ounces) enchilada sauce, divided -

4. 3 cans (4 ounces each) chopped green chiles, divided -

5. 1 tablespoon cider vinegar -

6. 2 teaspoons dried oregano -

7. 1/2 teaspoon ground cumin -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon pepper -

10. 1/8 teaspoon ground cinnamon -

11. 2 pounds boneless country-style pork ribs, cut into 2-inch pieces -

12. 1 package (32 ounces) frozen French-fried potatoes -

13. 1 cup queso fresco -

14. Pico de gallo, optional -

How to cook deliciously - Green Chile Adobado Poutine

1. Stage

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. Stage

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. Stage

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. Stage

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