This Canadian comfort-food classic is even better when served southwestern style as either an appetizer or an entree.

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

Directions

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. 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. 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. Remove pork; shred with 2 forks. Top fries with meat, queso fresco, enchilada gravy and, if desired, pico de gallo.