Albondigas (Meatballs) En Chipotle - cooking recipe

Ingredients

5 tomatoes, chopped
1 small onion
1 clove garlic
1 tablespoon adobo sauce from chipotle peppers
3 tablespoons vegetable oil
3 cups chicken stock
4 fresh tomatillos, husks removed
2 eggs
1 small onion
2 chipotle peppers in adobo sauce
2 cloves garlic
1 tablespoon chicken bouillon granules
5 sprigs fresh cilantro, chopped
1 pound ground beef
1 pound ground pork
1 cup cooked rice

Preparation

Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.