Ingredients

The following ingredients have 4 Servings
  • 4 dried Ancho chile peppers, stems and seeds removed
  • 2 cups water
  • 1 can (15 ounces) fire roasted diced tomatoes
  • 2 clove garlic
  • 1/2 teaspoon cumin
  • 1/2 cup low sodium chicken stock
  • 2 tablespoons apple cider vinegar
  • 1 pound ground pork or turkey
  • 1 small onion, finely chopped (about 1/4 cup)
  • 2 carrots, shredded
  • 2 garlic cloves, minced
  • 1/4 jalapeño pepper, seeds removed, minced
  • 1 cup plain bread crumbs
  • 1 egg, lightly beaten
  • 2 cups homemade enchilada sauce (recipe above)

Instruction

  • In a large pan set over high heat, toast the peppers 1-2 minutes or until warm and fragrant. Add the water and reduce the heat to low. Cook 10 minutes, or until peppers are soft and plump.
  • Add the peppers, tomatoes, garlic, cumin, and 1 cup of the cooking liquid to a blender container. Cover and blend on high until smooth.
  • Return to the pan and add the chicken stock. Bring to a simmer; cook 10 minutes. Stir in the apple cider vinegar and season to taste with salt.
  • Add the pork (or turkey), onion, carrot, garlic, and jalapeno to a mixing bowl. Use your hand or a sturdy wooden spoon to combine. Mix in the breadcrumbs and egg.
  • Gently roll the mixture into 16 balls (about 2 inches each) and arrange in a large pan. Pour the enchilada sauce over top. Bring to a simmer, then cover and cook until the meatballs are cooked through – about 15 minutes.