The air around here has been crisp. Whoa, I’d say….crisp with a little snow flurry mixed in. To which I respond by throwing myself to the ground crying in a toddler-like hissy fit. I am not ready. I have yet to stuff enough cotton in my ears so I may ignore my children’s whining when I tell them they can’t watch another show nor can they go outside to play or have a piece of candy. Winter makes me slightly more homicidal.
I’ve been watching this little bird out my window all morning getting battered by the wind. She keeps looking at me like, WTF lady! Let me in there! And I feel bad, I do. Maybe I should let her in. What’s worse, a crazed bird flying around the house or two children screaming at the tops of their lungs “THAT’S MINE!” then “OW” then inevitably “MAMA….HIRO HIT ME!!!!”
Right about then is when I wish I could tuck myself inside of a hoagie bun, pull up a little mole blanket and fall asleep. Wouldn’t it be so nice and soft in there? Snuggly and warm is how I imagine it. But instead let’s make it edible, shall we? Or as Hiro likes to say…”Should I?” As in Mama let me climb to the top step then jump into your arms while you’re carrying a fully-loaded laundry basket…..”Should I?”
The sauce for this meaty, melty, fluffy/crispy sub combo seems complicated at the outset but is really my secret guerita ingredient—Doña Maria Mole Verde Paste. I’ve used it to make pozole as well as a super easy, super good marinade for grilled pork chops and is basically a lifesaver if you want that rich mole flavor without the day-and-a-half prep time.
The meatballs are just the right balance between chewy and tender, with enough breadcrumb to give them right resistance without being leaden. I used ground pork because pork and mole are meant for each other but I’ve also tried these with ground turkey and chicken and they were yummy too.
This sandwich might be good enough to make you pleased that there is a chill to the air. It is warm, and toasty, and saucy, and all the things you crave when you come in from the cold.
- 1 pound ground pork
- 1/2 large onion, minced
- 2 cloves garlic, minced
- 1 jalapeño, minced, plus one more sliced, for garnish
- 1 large egg, beaten
- 1 teaspoon kosher salt
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cloves
- 2 cups chicken broth
- 1/2 cup mole verde paste (green mole paste)
- 6 Hoagie rolls
- 1/2 cup queso fresco
- Heat oven to 400°F. Combine ground pork, onion, garlic, minced jalapeño, egg, salt, panko, paprika, and cloves in a large bowl. Mix well with your hands until everything is incorporated.
- Form into golf-ball-sized meatballs and place on a baking sheet. Roast until browned and firm, about 20 minutes.
- Meanwhile, combine chicken broth and mole paste in a large saucepan. Bring to a simmer, stirring constantly, until the paste dissolves. Add roasted meatballs and simmer, covered, over low heat for 30 minutes.
- Heat broiler to high. Cut rolls in half and spoon meatballs (about 4-5 per roll) with a little bit of sauce into the rolls. Place on a baking sheet and sprinkle with cheese. Place under the broiler until cheese is golden and melted, about 1-2 minutes. Top with sliced jalapeños and serve.