Green Chile Adobado Poutine

Total Time:Prep: 50 min. + standing Cook: 3 hours

Recipe by Johnna Johnson, Scottsdale, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 23, 2023

This Canadian comfort-food classic is even better when served southwestern style as either an appetizer or an entree. —Johnna Johnson, Scottsdale, Arizona


Test Kitchen tip
  • Cutting carbs? Swap some steamed or roasted cauliflower for the french fries.
    • TEST KITCHEN APPROVED

    Green Chile Adobado Poutine

    Contest Winner
    Add your review
    Yield:8 servings
    Prep:50 min
    Cook:3 hours
    Save Saved Saving print

    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
    Text Ingredients
    Shop Recipe

    Directions

    1. 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. 2
      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. 3
      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. 4
      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.
    Loading Popular in the Community
    Loading Reviews