This recipe is based on Mexican meatball stew, however I have made changes and modifications over the years – it is definitely not authentic. My favorite chilies are ancho and chipotle so these are what I use, but feel free to use your favorite chilies.
I always use 100% organic, grass-fed, humanely raised meats and 100% organic/non-GMO ingredients
INGREDIENTS
MEATBALLS
- 1 Pound Ground Pork
- 1 Pound Ground Beef
- 1/4 Cup Cornmeal
- 1/2 Carrot Grated on Microplane
- 1 Egg
- 1/2 Minced Red Onion
- 1 Tsp Garlic Gomasio
- 1 Tsp Turmeric
- 1 Tsp Cumin
- 1 Tsp Paprika
- 2 Minced Garlic Cloves
- Sea Salt & Pepper (to taste)
STEW
- 1/2 Chopped Red Onion
- 2 Sliced Carrots
- 1-2 Chopped Potatoes
- 15 Oz. Can Tomato Sauce
- 6 Oz. Can Tomato Paste
- 3 QT. Beef Broth
- 1 Large or 2 Small Ancho Chilies
- 2 Chopped Garlic Cloves
- 1 Tsp. Chipotle Chili Powder (or more to taste)
- 1/2 Tsp. Oregano
- 1/2 Tsp. Coriander
- 1 Tsp. Cumin
- Sea Salt & Pepper (to taste)
INSTRUCTIONS
In a bowl mix together the meatball ingredients with hands.
Form the mixture into small meatballs and brown them in a pan with a dash of Canola Oil or Coconut Oil.
Remove the meatballs and set aside on a plate.
In the same pan add a small amount of Olive Oil and sauté the onion, carrot and potato until onion begins to soften.
Increase the heat – add the tomato sauce, tomato paste, beef broth (reserve 1/2 cup), garlic and spices – bring to a boil.
In a small sauce pan boil the ancho chilies in a couple of inches of water until the chilies are soft.
Pull the chilies from the pan, cool and then remove the stems, veins and seeds.
In a vitamix or equivalent blend the chilies with 1/2 cup of the beef broth.
Add the ancho chilis and meatballs to the stew pot.
Simmer for 20 minutes.
Serve with fresh chopped cabbage, avocado and brown rice or quinoa.
