Chile Verde Dogs

• 1 whole Large Poblano Pepper
• 3 whole Tomatillos
• 5 cloves Garlic, Divided
• Salt To Taste
• 1 pound Ground Pork
• 1 cup Onion, Diced
• 1 teaspoon Oregano
• 2 cups Chicken Broth
• 8 whole Beef Hotdogs, Cooked As Desired
• 8 whole Hotdog Buns, To Serve

1. Preheat oven to broil.
2. On a foil-lined baking sheet, place poblano peppers, tomatillos (halved and skin side up), and 3 cloves of garlic (skins on).
3. Broil for about 7-8 minutes, turning the poblano as you go.
4. Pepper should be blistered and tomatoes and garlic should be blackened.
5. Remove skins from garlic and pepper.
6. Remove stem and seeds from pepper as well.
7. Place all ingredients in the bowl of a food processor.
8. Add a pinch of salt and process until smooth.
9. Meanwhile, in a large saucepan or Dutch oven, brown ground pork until no longer pink.
10. Remove pork with a slotted spoon, set aside.
11. Add onions and remaining 2 cloves garlic to pan, sauteing for about 5 minutes or until onions begin to soften.
12. Add pork back to pan along with oregano.
13. Pour in the pepper, tomatillo mixture as well as the chicken broth.
14. Bring to a boil.. Simmer 30 minutes.
15. Serve over beef hotdogs.

pepper, garlic, salt, ground pork, onion, oregano, chicken broth

Taken from tastykitchen.com/recipes/main-courses/chile-verde-dogs/ (may not work)