Recipes
Second course
Pork second courses
Mexican pork meatballs in tomato-chipotle chile sauce

Mexican pork meatballs in tomato-chipotle chile sauce

Pork second courses

I’ve started keeping a pound of frozen ground meat in my freezer at all times. Sometimes, it’s beef. Sometimes, it’s pork. Right now, it’s “bork,” what Fleisher’s, my Park Slope butcher, calls its mix of ground beef and pork. This feels like an apocalyptic urge for someone whose stance towards both the freezer and the...