Author: Kirsten | My Kitchen in the Rockies
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
- 1 16 ounce can of refried beans
- ½ pound ground pork
- 1 small yellow onion, diced small
- 2 cloves fresh garlic, minced
- 1 Tablespoon Ancho chile powder
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Mexican oregano
- 1 Tablespoon red wine vinegar
- ¼ to ½ cup (62.5 -125 ml) chicken broth
- Sea salt
- Fresh black pepper
- 2 scallions, minced
- In a larger pan over medium high heat sauté the onions for about 4 minutes.
- Add the garlic and cook for another minute.
- Add the ground pork and cook until done.
- Stir in the chile, cumin and coriander. Cook for another 2 minutes.
- Gently mix in the beans.
- Add some broth to the consistency of your liking (I didn't add any).
- Season with pepper and salt.
- Transfer the dip into an appetizer bowl and garnish with scallions.
- Serve with tortilla chips.
I didn't have ground pork on hand and substituted it with spicy chorizo (Mulay's brand) which worked really well. I therefore omitted the cumin, Ancho chile and coriander.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2014/02/01/chorizo-bean-dip/
3.2.1275