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