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



  • 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)


  • 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)


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.


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