1 tablespoon olive or vegetable oil
2 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 small onion, finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
One 15-ounce can vegetarian spicy refried beans
Tortilla chips, for dipping
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
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
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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