Smoky Chipotle Meatball Stew (Albondigas en Chipotle)

Combine the ground beef, ground pork, uncooked rice, beaten egg, chopped mint, cumin, 1/2 teaspoon salt, and a pinch of black pepper in a large bowl. Mix gently with your hands until just combined. Do not overwork the mixture.

Roll the meat mixture into walnut-sized meatballs, about 1.5 inches in diameter. You should get approximately 24 meatballs. Set aside on a parchment-lined tray.

Roast the Roma tomatoes, onion quarters, and garlic under the broiler for 5 to 7 minutes, turning once, until charred in spots and softened.

Transfer the roasted vegetables to a blender. Add the chipotle peppers and adobo sauce. Blend until smooth.

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Pour in the chipotle-tomato sauce and cook for 5 minutes, stirring often, until the sauce darkens and thickens slightly.

Add the chicken broth and diced potatoes. Bring to a boil, then reduce to a steady simmer.

Gently lower the meatballs into the simmering broth one at a time. Do not stir for the first 5 minutes so the meatballs hold their shape.

Simmer uncovered for 25 minutes. Add the diced zucchini during the last 8 minutes of cooking.

The meatballs are done when the rice inside is fully cooked and tender. Taste the broth and adjust salt and pepper.

Ladle into deep bowls, garnish with fresh cilantro, and serve with lime wedges and warm tortillas on the side.