Pork And Chorizo Meatballs With Pozole Broth

• 2 pounds fresh Mexican chorizo, removed from casing and crumbled
• 2 pounds ground pork
• 4 large eggs
• 1 cup fresh bread crumbs
• 6 green onions, sliced thin
• 1 clove garlic, minced
• 2 red jalapeno peppers, seeded and finely diced
• 1 tablespoon fresh cilantro, minced
• salt and black pepper to taste
• 1 tablespoon vegetable oil
• 1 small white onion, finely diced
• 1 small carrot, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 2 guajillo chilies, ground (you can substitute ancho chilies)
• 4 sprigs fresh thyme, minced
• 2 bay leaves
• 4 cups pork stock or chicken stock
• 1/2 cup tomato juice
• juice of 3 lemons
• 1/4 cup masa or finely ground cornmeal
• salt and black pepper to taste
• hot sauce to taste

1. Preheat the oven to 375 degrees.
2. Line a baking sheet with parchment paper.
3. Combine the chorizo, ground pork, eggs, bread crumbs, green onions, garlic, jalapenos and cilantro in a large bowl.
4. Season to taste with salt and pepper.
5. Portion the mixture into 2-ounce balls and place on the baking sheet.
6. Bake for 20 minutes.

chorizo, ground pork, eggs, bread crumbs, green onions, clove garlic, red jalapeno peppers, fresh cilantro, salt, vegetable oil, white onion, carrot, stalks celery, garlic, guajillo chilies, thyme, bay leaves, pork stock, tomato juice, lemons, ground cornmeal, salt, hot sauce

Taken from www.foodrepublic.com/recipes/pork-and-chorizo-meatballs-with-pozole-broth-recipe/ (may not work)