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- 1 pound dried black, corona or gigante beans, soaked overnight
- 1 piece dried kombu
- 4 dried New Mexican chiles
- 3 teaspoons salt, divided
- 2 teaspoons Chipotle chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon Ancho chile powder
- 1/4 teaspoon coriander powder
- 1 pound ground pork
- 1 tablespoon red wine vinegar
- 2 tablespoons ghee
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 teaspoons cumin powder
- 3 cups chicken stock
- 4 sprigs fresh oregano
- 1 cup baby spinach, tightly packed
- 4 radishes
- 2 limes
- 1 avocado
- 1/4 cup pepitas
- 1/4 bunch cilantro
- Drain beans from soaking liquid and place in a large pot. Add water until liquid comes 2-3 inches above beans. Add kombu. Bring to a simmer and cook for 1-1 1/2 hours. Taste for doneness. Simmer longer if needed. Beans should be soft. Remove kombu, drain and set aside.
- Using a dry pan, heat the dried whole chiles over high heat until they are lightly toasted on each side. They will puff up slightly and smell extremely spicy. Remove from heat and allow to cool. Break chiles into pieces and soak in 1 cup water for 15 minutes.
- Meanwhile, combine 1 teaspoon salt, Chipotle powder, garlic powder, onion powder, paprika, Ancho powder and coriander in a ramekin. Mix well.
- In a large bowl, combine pork with 2 tablespoons of spice mixture and red wine vinegar. Mix well with hands until incorporated. Shape into 8 meatballs of equal size. Reserve remaining spice mixture for stew.
- Remove stems from soaked chiles. Add chiles and soaking liquid to a blender and puree until smooth. Set aside.
- In a dutch oven, heat 2 tablespoons ghee over medium-high heat until melted. Add meatballs and brown all over, about 2 minutes per side. Each meatball should have a nice, golden crust. Set meatballs aside on a plate and reduce heat to medium-low.
- Add chopped onions to pot. As they begin to sweat, scrape the fond off of the bottom of the pot. Cook 5-7 minutes, or until translucent and very fragrant.
- Add minced garlic and cook 1 minute, until it releases some aroma. Add in cumin and remaining spice mixture. Cook 1 minute until onions and garlic are evenly coating and spices are fragrant.
- Pour in pureed chile liquid and scrape up any brown bits that remain on bottom of pan. Allow to simmer 1 minute.
- Add chicken stock, meatballs, oregano and beans. Bring to a boil. cover, reduce to low. Simmer 30 minutes.
- Remove lid and continue to simmer 10 minutes to reduce liquid.
- Remove from heat. Add remaining salt by 1/2 teaspoon increments, tasting the liquid as you go. Stop once you’re happy with the taste. Remove oregano stems. Add spinach and stir until wilted.
- Serve 2 meatballs with beans and broth. Garnish each serving with a sliced radish, 2 slices of lime, 1/4 of an avocado, 1 tablespoon pepitas and cilantro.
Live Naturally is excited to partner with Bauman College, whose students like Kate created this recipe. Bauman is committed to spreading wellness through the healing power of fresh, whole food. Their programs equip students with the tools necessary to support people—locally and globally—in achieving optimal health. Visit baumancollege.org.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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