Poutine with Ancho Chile Gravy

This is Poutine with Ancho Chile Gravy. Poutine is a French Canadian specialty; French fries topped with gravy and cheese curds.

Course Side Dish

Cuisine Canadian

Keyword Poutine with Ancho Chile Gravy

2 fresh poblano chiles (substitute with Anaheim chiles or green bell peppers)
2 dried ancho chiles
½ cup soaking liquid
¼ cup masa harina
2-3 cups gluten free chicken stock (you want 3 cups total of pan juices and stock)
salt and pepper to taste

Blacken ancho chile in heavy skillet over high heat until the colour darkens slightly and become fragrant, about 30 seconds. Transfer ancho chiles to medium bowl and add enough boiling water to cover. Let stand until softened, about 20 minutes. Remove from liquid and pull chile away from stem, cut into large pieces. Reserve ½ cup soaking liquid.
Char poblano chiles over a gas flame or under a broiler until blackened on all sides. Place in a plastic bag and steam for 10 minutes. Remove from bag, peel and seed chile. Cut chile into large pieces.
Puree ancho and poblano chiles with soaking liquid. Season with salt and pepper. (Can be prepared up to this point 1 day in advance.)
Add additional broth as needed to measure 3 cups total. Bring to a slow boil.
Reduce heat, sprinkle masa harina over the pan juices and whisk until mixture thickens, scraping up brown bits, about 2 minutes.
Add chile puree and simmer another 5 minutes to blend flavours. Taste and season with salt and pepper if needed. Serve with turkey and stuffing.

Cook chicken pieces in frying pan until browned. Remove and season or serve with your favourite sauce. (See notes for suggestions.)
Return pan to stove and add 2-3 cups chicken stock. Bring to a slow boil.
Reduce heat, sprinkle masa harina over the pan juices and whisk until mixture thickens, scraping up brown bits, about 2 minutes.
Add chile puree and simmer another 5 minutes to blend flavours adding more chicken stock if needed. Taste and season with salt and pepper.

Cut potatoes into even sized pieces for French fries and put them into cold water for 30 minutes or up to 3 hours. Drain well on a tea towel before frying.
Heat oil to 350-375°F. Line tray with paper towels.
Working in batches cook potatoes until pale brown, 2-3 minutes. Transfer to paper towel to drain and cool. Continue until all potatoes are cooked once.
Working in batches repeat process frying until golden brown, approximately 3 minutes.

Put French fries on plate, salt and pepper to taste. Pour gravy over top and sprinkle with cheese curds. Serve immediately.