medium white onion, chopped
stalks celery, thinly sliced
reduced-sodium chicken broth
15-ounce can hominy, rinsed
½ to 1
chopped chipotles in adobo sauce
fresh lime juice, plus wedges for serving
fresh cilantro leaves, for serving
- Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, and ¼ teaspoon salt and cook, stirring occasionally, until just tender, 10 to 12 minutes. Add the broth, hominy, and 2 cups water and bring to a simmer.
- Meanwhile, heat broiler. In a medium bowl, combine the pork, egg, bread crumbs, chipotles, and ½ teaspoon salt. Form the pork mixture into 20 meatballs (about 1 heaping tablespoon each) and place on a broilerproof baking sheet. Broil until cooked through, 7 to 8 minutes.
- Add the meatballs and lime juice to the soup. Sprinkle with the cilantro and serve with the lime wedges.