Green Chile Sloppy Joese

Green Chile Sloppy Joese

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Elizabeth Hatfield


This is a Rachael Ray recipe, suggested side: Refried bean dip


☆☆☆☆☆ 0 votes

1 Hr
30 Min
Stove Top


  • 4
  • 1
    jalapenos, fresh
  • 4
    tomatillos, fresh
  • 3 Tbsp
  • 1
    juice of 1 lime
  • ·
    kosher salt & pepper
  • 2 Tbsp
    olive oil, extra virgin
  • 2 lb
    ground pork
  • 4 clove
  • 1 medium
    red onion
  • 2 tsp
    cumin, ground
  • 2 tsp
    coriander, ground
  • 1 tsp
    dried mexican oregano
  • 2 Tbsp
    worcestershire sauce
  • 1 c
    larger beer
  • 8
    soft sandwich rolls
  • 1 c
    swiss cheese, shredded
  • 1 c
    pepper jack cheese, shredded

How to Make Green Chile Sloppy Joese


  1. Preheat the broiler to high. Arrange the chiles and tomatillos on a baking sheet and place it under the broiler with the oven door agar to let steam escape. Char the vegetables all over, turning occasionally.
  2. Place the chiles in a bowl and cover tightly. When cool enough to handle, peel the poblanos (don't bother peeling the jalapeno), seed all the chiles, and transfer to a food processor.
  3. Add the charred tomatillos, honey, and lime juice; season with salt. Puree, adding a splash of water if necessary.
  4. In a large skillet, heat the olive oil over medium-high heat. Add the pork, season with salt and pepper, and cook, breaking it into rumbles as it browns. Add the garlic, onion, cumin, coriander, oregano, and Worcestershire. Deglaze the pan with the beer; stir in the chile-tomatillo puree and taste to adjust seasonings.
  5. (Make-ahead; Let cool and refrigerate.)
    (Night of: Return the meat mixture to room temp before reheating gently over medium heat.)
    Serve sloppy sandwiches on soft rolls, topped with shredded cheeses. Serve with bean dip and chips for dipping

Printable Recipe Card

About Green Chile Sloppy Joese

Course/Dish: Pork Burgers
Main Ingredient: Pork
Regional Style: American

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