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1
Preheat the broiler.
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2
Place the chiles and the tomato on a baking sheet and broil, turning occasionally, until blistered and charred all over.
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3
Transfer to a paper bag and set aside to steam for 10 minutes.
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4
Using a small knife, scrape off the blackened skins.
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5
Discard the stems, seeds and ribs and finely chop the chiles.
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6
Seed and finely chop the tomato.
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7
In a large bowl, combine the masa harina with 1/4 cup of warm water.
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8
Add the ground meat, one-third of the minced garlic, 1/2 teaspoon salt and a generous grinding of black pepper.
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9
Mix well with your hands and shape into forty 1-inch balls.
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10
In a medium nonreactive skillet, melt 2 tablespoons of the lard.
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11
Add the whole garlic clove and cook over moderately high heat for 20 to 30 seconds, pressing it with the back of a spoon.
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12
Discard the garlic and remove the pan from the heat.
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13
Whisk the flour into the lard and cook over moderate heat, stirring, until golden, about 1 minute.
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14
Bring the chicken stock to a simmer in a large saucepan.
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15
Gradually whisk about 1/2 cup of the stock into the flour mixture, then whisk it into the simmering stock to smoothly combine.
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16
Simmer the soup over moderately low heat until very slightly thickened, about 5 minutes.
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17
Heat the remaining 2 tablespoons lard in the skillet over moderately high heat.
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18
Add the scallions, roasted chiles and tomato (or tomato puree if using) and the remaining minced garlic.
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19
Reduce the heat to moderate and cook until the scallions and garlic are slightly softened, about 2 minutes.
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20
Stir into the stock along with the cilantro and mint and simmer for 5 minutes.
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21
Add the meatballs and simmer over low heat for 15 minutes.
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22
Season with salt and black pepper.
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23
Serve warm.
