Categories: Slow Cooker
Ingredients
- 3 garlic cloves, unpeeled
- 4 dried guajillo or ancho chilies, stemmed and seeded
- 10 oz. can 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-inch pieces
- 32 oz. frozen French-fried potatoes
- 1 cup queso fresco
- Pico de gallo
Directions
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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.
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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.
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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 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 as directed.
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Remove pork; shred with two forks. Top fries with pork, cheese, enchilada gravy and pico de gallo.