Mexican Meatball Chili



Cuisine at Home Mexican Meatball Chili

I made this Mexican Meatball Chili for our Superbowl party. I also made an Italian Wedding  with Turkey sausage. The Mexican Chili was Marks favorite. I thought I would share the recipe. It used several ingredient's that I have never cooked with before.

8 Anaheim Chili's
1/4 cup oil
4 cups diced tomatillos
3 cups diced onions
1/4 cup diced jalapenos
1 TBS garlic minced
1 TBS ground cumin
2 tsp oregano
1 TBS chopped Cilantro
3 corn tortillas finely shredded
4 cups chicken stock
1 cup corn
1 cup pinto beans
1 TBS lime juice
salt and pepper to taste

For Meatballs
1/2 cup rice
2 eggs beaten
1 TBS chili powder
2 tsp ground cumin
2 tsp salt
1/2 ts each garlic powder, oregano, and chopped cilantro
1 lb ground pork
Stir together rice, eggs, chili powder, cumin, salt, oregano and cilantro/ Add pork and mix until combined.
Shape pork-rice mixture into balls about the size of a walnut. Roll until smooth and chill until ready to use.

For Soup
roast chili's over a burner or on a baking sheet under the broiler until charred, turning often. Transfer chili's to a bowl and cover with plastic wrap for 10 minutes. Peel, seed and dice chili then set aside.
Brown meatballs in batches in oil using a dutch oven or large pot. Drain on paper towel and set aside.
Sweat tomatillos, onion, jalapenos, cumin, oregano and cilantro in same pan used for meatballs. Takes about 10 minutes. Add shredded corn tortillas, chilli's and chicken stock. Bring to a simmer and add meatballs. IT needs to simmer 35 minutes to finish cooking meatballs. Off heat add beans, corn, salt and pepper. Serve with sliced green onions and sour cream. We also had good tortilla chips to dip with.