Ingredients
3 garlic cloves, unpeeled4 dried guajillo or ancho chiles, stemmed and seeded1 can (10 ounces) enchilada sauce, divided 3 cans (4 ounces each) chopped green chiles, divided 1 tablespoon cider vinegar2 teaspoons dried oregano1/2 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon pepper1/8 teaspoon ground cinnamon2 pounds boneless country-style pork ribs, cut into 2-inch pieces1 package (32 ounces) frozen french-fried potatoes1 cup queso frescoPico de gallo, optional
Preparation
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.
In same skillet at the same time, cook dried chiles, 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.
Place 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.
Remove pork; shred with 2 forks. Top fries with meat, queso fresco, enchilada gravy and, if desired, pico de gallo.
