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1
For the bean dip: Heat the oil in a small skillet over medium heat.
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2
Add the garlic, jalapenos and onions and season with salt; stir for a few minutes to soften.
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3
Add the cayenne, coriander, cumin and paprika and cook, stirring, until fragrant.
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4
Add 1 cup water and bring to a boil.
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5
Transfer to a food processor, add the beans and puree until smooth.
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6
Store the dip in an airtight container in the refrigerator until ready to serve.
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7
(The dip can be served hot or cold.)
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8
For the green chili sloppy joses: Heat the broiler.
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9
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.
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10
Place the poblanos in a bowl, cover and let cool.
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11
Place the tomatillos and jalapeno in the cleaned food processor.
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12
Peel and seed the poblanos and add to the food processor along with the honey and lime juice.
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13
Season with salt and puree until smooth, adding a splash of water if needed.
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14
Meanwhile, heat the oil in a large skillet over medium-high heat.
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15
Add the ground pork and sprinkle with salt and pepper.
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16
Cook, crumbling the pork with a spoon, until browned.
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17
Stir in the garlic and onions, then add the Worcestershire sauce, coriander, cumin and oregano.
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18
Deglaze with the beer, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon, 1 minute.
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19
Stir in the poblano-tomatillo puree and adjust the seasonings.
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20
Spoon the pork mixture onto the rolls and top with the shredded cheeses, red onions and pickles if using.
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21
Serve the sandwiches with the bean dip and tortilla chips.
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22
Cook's Note: The dip and the pork mixture can be covered and stored separately in the refrigerator for a make-ahead meal.
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23
Reheat the pork mixture over medium heat.
