GREEN CHILI ADOBADO POUTINE
A Canadian comfort-food 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, Arizona
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 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.
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