Puerco Con Albóndigas (Pork & Meatball Stew )

Pork & Meatball Stew

Serves 4-6

Ingredients

Meatballs

  • 12 Oz. Ground Pork

  • 2 Peppercorns, crushed

  • 2 Whole Cloves, crushed

  • 2 Large Garlic Cloves, minced

  • Sea Salt, to taste

Meat

  • 1 1/2 Lb. Country-Style Spareribs , cut into 2-inch pieces

  • 1/4 Medium White Onion, roughly sliced

  • 2 Large Garlic Cloves, peeled and chopped

  • Sea Salt, to taste

Chiles

  • 2 Large Dried Anchos, lightly toasted, seeds and veins removed

  • 2 Large Dried Guajillos, lightly toasted, seeds and veins removed

  • 2/3 C. Filtered Water

  • 1 Garlic Clove, peeled

Vegetables

  • 2 Small Zucchini, trimmed and cut lengthwise into 8 pieces

  • 6 Oz. Green Beans, trimmed and cut into halves

  • 2 Medium Carrots, trimmed, peeled and sliced

  • 1 Can of Organic Garbanzos, rinsed under cold water and drained

Instructions

Meatballs

  1. Combine all meatball ingredients and season with salt. Form into 1-inch balls and set aside.

Chiles

  1. In a medium saucepan cover the chiles with water, bring to a simmer and cook for 5 minutes. Turn off heat and continue to soak for an additional 5 minutes, once they have soaked drain chiles.

  2. In your blender combine the chiles, 2/3 cup of filtered water and a garlic clove, blend until smooth and set aside.

Stew

  1. In a large saucepan add the spareribs, onion, garlics and sea salt and cover with water. Bring to a simmer over low heat and cook for 30 minutes.

  2. Add the chiles mixture and cook for an additional 25 minutes. Taste and season if necessary.

  3. Lastly add the meatballs, chickpeas and vegetables and continue to cook for 35-40 minutes until meat is tender.

  4. Serve with steamed white rice, lime wedges and enjoy!

Notes

  • I learneds this recipe from Diana Kennedy’s cookbook “The Art Of Mexican Cooking“.