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Chili dogs get a new look with the green chile!
Preheat oven to broil. On a foil-lined baking sheet, place poblano peppers, tomatillos (halved and skin side up), and 3 cloves of garlic (skins on). Broil for about 7-8 minutes, turning the poblano as you go. Pepper should be blistered and tomatoes and garlic should be blackened. Remove skins from garlic and pepper. Remove stem and seeds from pepper as well. Place all ingredients in the bowl of a food processor. Add a pinch of salt and process until smooth.
Meanwhile, in a large saucepan or Dutch oven, brown ground pork until no longer pink. Remove pork with a slotted spoon, set aside. Add onions and remaining 2 cloves garlic to pan, sautéing for about 5 minutes or until onions begin to soften. Add pork back to pan along with oregano. Pour in the pepper, tomatillo mixture as well as the chicken broth. Bring to a boil.. Simmer 30 minutes.
Serve over beef hotdogs.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!