Pork And Chorizo Meatballs With Pozole Broth And Pickled Chili Grits Recipe

Name: Pork And Chorizo Meatballs With Pozole Broth And Pickled Chili Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup grits stone ground; 2 cups water; 2 cups milk; 3 tablespoons butter; 1/4 cup pickled chilies seeded and diced; salt; black pepper; 2 pounds chorizo; 2 pounds ground pork; 4 eggs; 1 cup fresh breadcrumbs; 6 scallions sliced thin; 1 clove garlic minced; 2 jalapeno chilies seeded, and finely diced; salt; pepper; 1 tablespoon cilantro minced; 4 cups pork stock; 3 lime; 1/2 cup tomato juice; 2 guajillo chiles ground; 1 white onion small, finely diced; 1 small carrots finely diced; 2 celery ribs, finely diced; 3 cloves garlic minced; 4 sprigs thyme minced; 2 bay leaves; 1/4 cup masa or finely ground cornmeal; 1 tablespoon vegetable oil; hot chili sauce To taste

Servings: persons

1 cup grits stone ground
2 cups water
2 cups milk
3 tablespoons butter
1/4 cup pickled chilies seeded and diced
salt
black pepper
2 pounds chorizo
2 pounds ground pork
4 eggs
1 cup fresh breadcrumbs
6 scallions sliced thin
1 clove garlic minced
2 jalapeno chilies seeded, and finely diced
salt
pepper
1 tablespoon cilantro minced
4 cups pork stock
3 lime
1/2 cup tomato juice
2 guajillo chiles ground
1 white onion small, finely diced
1 small carrots finely diced
2 celery ribs, finely diced
3 cloves garlic minced
4 sprigs thyme minced
2 bay leaves
1/4 cup masa or finely ground cornmeal
1 tablespoon vegetable oil
hot chili sauce To taste
salt
black pepper

1
1. In a large sauce pot, bring the water and milk to a boil.
2
2. Whisk in the grits, reduce to a simmer, and cook, stirring frequently until the grits are tender. (Time can vary greatly depending on the brand of grits. Allow at least an hour)
3
3. When the grits are done, stir in the butter, chilies, and salt and pepper to taste.
4
1. Pre-heat oven to 375 degrees.
5
2. Combine all of the meatball ingredients in a mixing bowl, and season to taste with salt and pepper. Portion the mixture into 2 ounce balls
6
3. Bake for 20 minutes, or until just done.
7
Method for Pozole Broth
8
1. Heat a large sauce pan over medium heat.
9
2. Add the oil to the pan, sweat the onion, carrot, celery, and garlic until just translucent, add the ground chili, thyme, and bay leaves. Cook for about three more minutes, then add the stock, tomato juice, and lemon juice.
10
3. Simmer for about 15 minutes, then whisk in the cornmeal.
11
4. Simmer for another 5 minutes, and season to taste with salt, pepper, and hot sauce.
12
1. Remove the meatballs from the oven and drain on paper towels.
13
2. Place the desired amount of grits in the bottom of a bowl.
14
3. Place the meatballs on top of the grits, and ladle the broth over.

1101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 1 cup grits stone ground, 2 cups water, 2 cups milk, 3 tablespoons butter, and more.

Yes, Pork And Chorizo Meatballs With Pozole Broth And Pickled Chili Grits falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork And Chorizo Meatballs With Pozole Broth And Pickled Chili Grits

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