Pork Green Chili Topped Hot Dogs Food
WHOLEHEARTED PORK GREEN CHILI
Steps:
- For the base mix: Preheat the oven to 350 degrees F.
- Shuck and wash the tomatillos, then place on a large baking sheet with the garlic, jalapenos, limes and onion. Sprinkle the coriander, cumin and salt over the veggies, then pour the oil over all of it. Roast until browned, about 45 minutes. Remove the limes and squeeze the juice over the veggies, then pour the ingredients into a food processor. Add the cilantro and blend well. Set base aside.
- For the final dish: Brown the pork in just enough olive oil to coat the bottom of a large stockpot on medium-high heat, stirring frequently, until fully cooked. Add the base mix, beef broth, coriander, cumin and salt. Allow to come to a simmer, then add the lime juice. Garnish with sliced jalapeno, green onion and cilantro.
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- Heat olive oil in a large skillet over medium-high. Add onion; cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef, and cook, stirring to crumble, until lightly browned, about 8 minutes. Push beef mixture to one side of skillet. Add tomato paste, chili powder, salt, and cayenne to empty side of skillet, and cook, stirring constantly, until fragrant and mixture has darkened, 1 to 2 minutes.
- Stir in beer, brown sugar, and Worcestershire sauce, incorporating beef. Return to a simmer over medium-high, and cook, stirring occasionally, until liquid has almost completely evaporated, 5 to 7 minutes. Stir in tomato sauce, and bring mixture to a simmer. Reduce heat to low, and simmer, stirring occasionally, until flavors meld and chili has thickened slightly, 15 to 20 minutes. (If chili becomes too thick, add water, 1 tablespoon at a time, to loosen.) Remove from heat, and stir in vinegar. Cover to keep warm.
- Preheat a grill to medium-high (400°F to 450°F), or heat a grill pan over medium-high. Grill hot dogs on oiled grates, uncovered, turning occasionally, until heated through and lightly charred, about 6 minutes. Place hot dogs in buns, and top each with about 1/4 cup chili. Reserve remaining chili for another use. Serve with desired toppings.
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