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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I had to make so many substitutions I thought it should be its own recipe. It was delicious. Ingredients:
3 (350 g) cans , peeled cooked tomatoes |
1 cup chicken broth |
1 cup water |
1 red onion, in chunks |
2 slices , artesanal bread in chunks |
1 cup pimento stuffed olive |
1 cup fresh dill, removed from stems |
1 teaspoon dried oregano, rubbed between your palms |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/2 kg ground pork |
1/4 kg dried white bean |
2 small zucchini or 2 small calabaza squash, cut into 1/2 inch pieces |
1 lime |
Directions:
1. 1. Sort and rinse the beans, add water and boil until 5 beans taken from different areas of the pot are done. Drain and rinse.
2. 2. Put broth and tomatoes in a large pot, cover and bring to boil and reduce to simmer.
3. 3. Put onion, olives, dill, spices, and dill in food processor and process until finely chopped.
4. 4. Add half the onion mixture to the broth and tomatoes.
5. 5. Add the bread to the food processor and pulse until it forms wet, loose crumbs.
6. 6. In a large bowl combine bread mixture with ground pork, mix and form small meatballs.
7. 7. Carefully add the meatballs to the pot. Cook, turning once carefully with wooden spoon.
8. 8. Stir in the beans and the zucchini. Cook until zucchini is tender.
9. 9. Add lime juice and season to taste.
10. 10. ENJOY!
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