Pork And Chorizo Meatballs With Pozole Broth Recipe

Pork And Chorizo Meatballs With Pozole Broth Recipe Photo: Mark Boughton
Chris Chamberlain•

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We're sinking our teeth into Southern food master and Food Republic contributor Chris Chamberlain's spectacular new cookbook, The Southern Foodie's Guide To The Pig. Suffice it to say, this beloved cuisine is centered around one animal in particular: the one country ham comes from. Packed with facts, recipes and more important hog knowledge, this book is one every lover of ham, bacon, pork, hocks, face, ears, tail and the rest of the mighty pig should own.

Reprinted with permission from The Southern Foodie's Guide To The Pig

Pork And Chorizo Meatballs With Pozole Broth Recipe
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Prep Time
45
minutes
Cook Time
1
hour
Servings
0
servings
Ingredients
  • 2 pounds fresh Mexican chorizo
  • 2 pounds ground pork
  • 4 large eggs
  • 1 cup fresh bread crumbs
  • 6 green onions
  • 1 clove garlic
  • 2 red jalapeño peppers
  • 1 tablespoon fresh cilantro
  • salt and black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 small white onion
  • 1 small carrot
  • 2 stalks celery
  • 3 cloves garlic
  • 2 guajillo chilies
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 4 cups pork stock or chicken stock
  • 1/2 cup tomato juice
  • juice of 3 lemons
  • 1/4 cup masa or finely ground cornmeal
  • salt and black pepper to taste
  • hot sauce to taste
Directions
  1. Preheat the oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine the chorizo, ground pork, eggs, bread crumbs, green onions, garlic, jalapeños and cilantro in a large bowl.
  4. Season to taste with salt and pepper.
  5. Portion the mixture into 2-ounce balls and place on the baking sheet.
  6. Bake for 20 minutes.
  7. Heat a large saucepan over medium heat.
  8. Add the oil to the pan, then the onions, carrots, celery and garlic.
  9. When the vegetables become translucent, in 4 to 5 minutes, add the guajillo chilies, thyme and bay leaves.
  10. Cook for about 3 more minutes, then add the stock, tomato juice and lemon juice.
  11. Simmer for about 15 minutes, then whisk in the masa.
  12. Simmer for another 5 minutes, remove the bay leaves and season to taste with salt, pepper and hot sauce.
  13. Arrange 3 to 4 meatballs in a bowl and ladle 1/2 cup of the pozole broth over top. For a heartier version, spoon a helping of grits in the bowl before adding the meatballs and broth.
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