Green Chili Sloppy Joses with Refried Bean Dip and Chips

TOTAL TIME: 1 hr
Prep: 30 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

BEAN DIP:
    GREEN CHILI SLOPPY JOSES:
    • 4 poblano or 6 green New Mexico chile peppers
    • 4 large tomatillos, husked and rinsed
    • 1 jalapeno pepper, stemmed
    • 3 tablespoons honey
    • Juice of 1 lime
    • Kosher salt
    • 2 tablespoons olive or vegetable oil
    • 2 pounds ground pork
    • Freshly ground pepper
    • 4 cloves garlic, finely chopped
    • 1 medium red onion, finely chopped, plus more for serving
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 1 cup lager beer
    • 8 soft sandwich rolls
    • 1 cup shredded Swiss cheese
    • 1 cup shredded pepper jack cheese
    • 1 cup chopped dill pickles or sweet bread and butter pickles, optional
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    Directions

    For the bean dip: Heat the oil in a small skillet over medium heat. Add the garlic, jalapenos and onions and season with salt; stir for a few minutes to soften. Add the cayenne, coriander, cumin and paprika and cook, stirring, until fragrant. Add 1 cup water and bring to a boil. Transfer to a food processor, add the beans and puree until smooth. Store the dip in an airtight container in the refrigerator until ready to serve. (The dip can be served hot or cold.)

    For the green chili sloppy joses: Heat the broiler. Arrange the poblanos, tomatillos and jalapeno on a baking sheet and broil, leaving the oven door slightly ajar to allow steam to escape, turning occasionally with tongs, until charred on all sides. Place the poblanos in a bowl, cover and let cool. Place the tomatillos and jalapeno in the cleaned food processor. Peel and seed the poblanos and add to the food processor along with the honey and lime juice. Season with salt and puree until smooth, adding a splash of water if needed.

    Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground pork and sprinkle with salt and pepper. Cook, crumbling the pork with a spoon, until browned. Stir in the garlic and onions, then add the Worcestershire sauce, coriander, cumin and oregano. Deglaze with the beer, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon, 1 minute. Stir in the poblano-tomatillo puree and adjust the seasonings.

    Spoon the pork mixture onto the rolls and top with the shredded cheeses, red onions and pickles if using. Serve the sandwiches with the bean dip and tortilla chips.

    Cook's Note: The dip and the pork mixture can be covered and stored separately in the refrigerator for a make-ahead meal. Reheat the pork mixture over medium heat.

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    4

    Newest Ratings and Reviews

    Read all 3 reviews

    • on May 21, 2013

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      So delicious! Definitely less honey.....

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    • on February 04, 2012

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      Really tasty Sloppy Joses! This can be eaten a variety of ways. They are awesome as an enchilada filling with black beans mixed into it. Nice and sweet tasting. This recipe is basically in the same vein as her "roasted chicken chili suiza casserol". Its a really good green chili recipe. A great base for chicken as well. I'm a "mexican food freak" as is Rachel and anything she makes Mexican, Latin, Tex-Mex etc. is worth giving a try in my book.

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    • on January 24, 2012

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      The refried bean dip is very good and simple to make. The Sloppy Joses are good too. Definitely going into the monthly rotation. To save some time but the veggies into the broiler first.

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