½ to 1 tablespoon chopped chipotles in adobo sauce
2 tablespoons fresh lime juice, plus wedges for serving
fresh cilantro leaves, for serving
Sat fat 10g
How to Make It
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.
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