Pork And Chorizo Meatballs With Pozole Broth And Pickled Chili Grits

PORK FOODSERVICE
32Ingredients
105Minutes

Ingredients

US|METRIC
  • 1 cup grits (stone ground)
  • 2 cups water
  • 2 cups milk
  • 3 tablespoons butter
  • 1/4 cup pickled chilies (seeded and diced)
  • salt
  • black pepper
  • 2 pounds chorizo
  • 2 pounds ground pork
  • 4 eggs
  • 1 cup fresh breadcrumbs
  • 6 scallions (sliced thin)
  • 1 clove garlic (minced)
  • 2 jalapeno chilies (seeded, and finely diced)
  • salt
  • pepper
  • 1 tablespoon cilantro (minced)
  • 4 cups pork stock
  • 3 lime
  • 1/2 cup tomato juice
  • 2 guajillo chiles (ground)
  • 1 white onion (small, finely diced)
  • 1 small carrots (finely diced)
  • 2 celery (ribs, finely diced)
  • 3 cloves garlic (minced)
  • 4 sprigs thyme (minced)
  • 2 bay leaves
  • 1/4 cup masa (or finely ground cornmeal)
  • 1 tablespoon vegetable oil
  • hot chili sauce (To taste)
  • salt
  • black pepper
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    Directions

    1. 1. In a large sauce pot, bring the water and milk to a boil.
    2. 2. Whisk in the grits, reduce to a simmer, and cook, stirring frequently until the grits are tender. (Time can vary greatly depending on the brand of grits. Allow at least an hour)
    3. 3. When the grits are done, stir in the butter, chilies, and salt and pepper to taste.
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