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Home -> Main Dishes -> Pork
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 dried ancho chilies, stemmed, seeded and chopped hot water 2 tbsp. vegetable oil 2 stalks celery, diced 1 large Spanish onion, peeled and thinly sliced 1 large green bell pepper, stemmed, seeded and diced 2 cloves garlic, peeled and minced 2 tbsp. chili powder 16 ounce can whole, peeled tomatoes with juices 1 cup beef broth 4 ounce can diced green chilies 2 tbsp. dark molasses 1 tbsp. Mexican paprika 1 tsp. ground cumin 1 tsp. salt 1 1/4 pounds shredded cooked pork 8 toasted hamburger buns
Directions
Place ancho chilies in a medium bowl and add hot water to cover. Let stand about 30 minutes until chilies are softened. Meanwhile, heat oil in a large skillet over medium low heat. Add celery, onion, bell pepper and garlic. Cover and cook about 15 minutes, stirring occasionally, until vegetables are tender. Stir in chili powder, cover and reduce heat to low. Simmer 10 minutes, stirring occasionally. Transfer softened ancho chilies to a food processor. Add 3 tbsp. soaking water and tomatoes with juices and puree. Strain puree into the skillet. Add broth, molasses, green chilies, paprika and salt and stir well. Add pork and simmer about 15 minutes, stirring occasionally, until sauce is thickened. Spoon sloppy Joe mixture into hamburger buns and serve.
Serves 6 to 8.
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