Meatballs In Chipotle Sauce

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains		Meat	8	Servings

INGREDIENTS

1	lb	Ground pork
1	lb	Ground beef
1/2	t	Ground cumin
2		Cloves garlic, chopped
3		Eggs
1/4	c	Bread crumbs
		Salt and pepper, to taste
6		Chipotle chiles, pickled or
		en adobo
6		Tomatoes, roasted &
		peeled
1	c	Chicken broth
2		Cloves garlic
3		Cumin seeds
1	T	Dried oregano
2	T	Lard
		Salt and pepper, to taste

INSTRUCTIONS

Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and
salt and pepper to taste. Mix well. shape the mixture into medium-size
meatballs. Cook the meatballs in the Chipotle Sauce for about 25
minutes.  To make the Chipotle Sauce, puree the chiles, tomatoes,
broth, garlic,  cumin seeds, and oregano. Strain. Saute' the puree in
light lard and  season with salt and pepper to taste. Bring sauce to a
boil.  NOTES : From: Frida's Fiestas, Recipes and Reminiscences of Life
with  Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle. ISBN
0-517-59235-5  garhow@hpubmaa.esr.hp.com  CHILE-HEADS ARCHIVES  From
the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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