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Ingredients

Meatballs

  • 2 eggs large beaten
  • 1/4 cup yellow onion minced
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt coarse
  • 1 teaspoon oregano fresh, minced
  • 1/4 cup panko bread crumbs
  • 2 each roasted poblano chiles large, peeled, seeded, minced
  • 1 pound ground pork
  • 8 oz wt chorizo

Pork Jus

  • 2 each ancho chiles dried stemmed & seeded
  • 1 teaspoon apple cider vinegar
  • 3 cloves garlic minced
  • 1/4 cup yellow onion minced
  • 1 cup tomatoes seeded, ½” dice
  • 1 TBL ancho chile powder
  • 1 teaspoon ground cumin
  • 1 cup corn kernels
  • 1/4 cup rice (brown or white)
  • 2 1/2 quarts pork broth
  • Salt & fresh ground black pepper to taste
  • As needed lime juice fresh to taste

Accoutrement Options

  • Marcona almonds
  • Cured olives
  • Sherry
  • Cilantro Sprigs chopped
  • Lime wedges
  • Avocado diced
  • Crispy Julienne corn tortillas
  • Shaved green onions
  • Cotija cheese crumbled
  • Warm flour tortillas

Method

Meatballs Procedure:
  1. In mixing bowl, combine eggs, onion, garlic, cumin, salt, oregano, bread crumbs and peppers
  2. Mix well to combine
  3. Add ground pork and chorizo, gently mix well to combine, don’t over mix
  4. Form into approximately 1” meatballs , set aside
 
Pork Jus Procedure:
  1. In sauté pan, add chili’s and toast until soft and pliable
  2. Add vinegar and just enough water to cover, bring to a boil
  3. Reduce heat to a simmer and reduce to half
  4. In a blender, add garlic and onion, puree until smooth
  5. In sauce pot, heat oil and add garlic onion puree, tomatoes, chile powder, cumin, corn and rice. Sauté and cook for approximately 1-2 minutes, Stir as needed
  6. Add broth and bring to boil, reduce heat to low and cook approximately 30-40 minutes
  7. Increase heat to medium high. Drop in meatballs and return soup to simmer
  8. Cover and cook gently until meatballs and rice are cooked through
  9. Stir gently as needed, do not boil and cook approximately 20 minutes
  10. Season to taste with salt, pepper and add lime juice


Presentation:
  1. In center of cast iron skillet, place meatballs
  2. Ladle approximately 2 fl oz of jus on top of meatballs
  3. Garnish accordingly