green chile sloppy joese
This is a Rachael Ray recipe, suggested side: Refried bean dip
No Image
prep time
1 Hr
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 - poblanos
- 1 - jalapenos, fresh
- 4 - tomatillos, fresh
- 3 tablespoons honey
- 1 - juice of 1 lime
- - kosher salt & pepper
- 2 tablespoons olive oil, extra virgin
- 2 pounds ground pork
- 4 cloves garlic
- 1 medium red onion
- 2 teaspoons cumin, ground
- 2 teaspoons coriander, ground
- 1 teaspoon dried mexican oregano
- 2 tablespoons worcestershire sauce
- 1 cup larger beer
- 8 - soft sandwich rolls
- 1 cup swiss cheese, shredded
- 1 cup pepper jack cheese, shredded
How To Make green chile sloppy joese
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Step 1Preheat 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.
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Step 2Place 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.
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Step 3Add the charred tomatillos, honey, and lime juice; season with salt. Puree, adding a splash of water if necessary.
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Step 4In 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.
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Step 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
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