Green Chili Adobado Poutine
A Canadian comfortfood classic is even better when served southwestern-style, as either an appetizer or an entree. Although it’s done here without fuss in a slow cooker, you can also bake it at 325°, covered with foil, about 45 minutes. Then uncover and bake for another 20 minutes. —Johnna Johnson, Scottsdale, AZ
Prep: 50 min.
• Cook: 3 hours Makes: 8 servings
3 garlic cloves, unpeeled 4 dried guajillo or ancho chilies, stemmed and seeded 1 can (10 oz.) enchilada sauce, divided 3 cans (4 oz. each) chopped green chilies, divided
1 Tbsp. cider vinegar 2 tsp. dried oregano 1/2 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. pepper 1/8 tsp. ground cinnamon 2 lbs. boneless country-style pork ribs, cut into 2-in. pieces 1 pkg. (32 oz.) frozen frenchfried potatoes 1 cup queso fresco Pico de gallo, optional
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. 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.
3. 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 final 30 minutes, cook fries according to package directions.
4. Remove pork; shred with two forks. Top fries with pork, cheese, enchilada gravy and, if desired, pico de gallo.
1 serving: 434 cal., 19g fat (7g sat. fat), 75mg chol., 1065mg sod., 31g carb. (2g sugars, 5g fiber), 28g pro.
Test Kitchen tip: Cutting carbs? Swap some steamed or roasted cauliflower for the french fries.