Green Chile Adobado Poutine


Canadian classic comfort food is even better when served in a Southwestern style, as an appetizer or appetizer. While the ribs cook here without the fuss of a slow cooker, they can also be baked at 325°, covered in foil, for about 45 minutes. Then uncover and bake for another 20 minutes. – Jonna Johnson, Scottsdale, Arizona

Recipe information:

Cooking time: Prep: 50 min. Cook: 3 hours
Servings: 8 servings
3 garlic cloves
4 dried guajillos or ancho chilies
stopped and selected
1 can (10 oz) enchilada sauce
3 cans (4 oz each) chopped green chili
1 tablespoon apple 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 pork ribs
cut into 2 inch pieces
1 package (32 oz) frozen french fries
1 cup fresh cheese
pico de gallo


Lightly crush the garlic cloves with the bottom of a heavy skillet to flatten. Cook in a large skillet over medium heat until soft and browned, 10 minutes. Cool and clean. In the same skillet, cook the dried chiles at the same time, pressing them to the bottom with a spatula or tongs until lightly toasted and fragrant, 1 to 2 minutes. Move to the bowl. Pour boiling chili water over to cover; let stand 15 minutes. Drain. Place the chili and garlic in a food processor. Add 1/2 cup enchilada sauce, 2 cans of green chili, vinegar, oregano, cumin, salt, pepper, and cinnamon; The process is not yet mixed. Add remaining enchilada sauce and green chillies. Transfer to the 5th or 6th quarter. Multicooker. Add edges; turn on the coat. Cover and simmer until meat is tender, 3 to 4 hours. For the last 30 minutes, cook the french fries according to package directions. Remove pork; chop with two forks. Topped with meat, cheese, enchilada sauce and, optionally, pico de gallo.