Albondigas (Meatballs) en Chipotle

Ingredients

• 5 tomatoes, chopped
• 1 small onion
• 1 clove garlic
• 1 tablespoon adobo sauce from chipotle peppers
• 3 tablespoons vegetable oil
• 3 cups chicken stock
• 4 fresh tomatillos, husks removed
• 2 eggs
• 1 small onion
• 2 chipotle peppers in adobo sauce
• 2 cloves garlic
• 1 tablespoon chicken bouillon granules
• 5 sprigs fresh cilantro, chopped
• 1 pound ground beef
• 1 pound ground pork
• 1 cup cooked rice

Directions

Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.

Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.

Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.

Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.