Preheat the oven to 400 degrees . In a bowl, combine 2 pounds ground pork, 1/2 cup chopped pimiento-stuffed olives, 1/4 cup chopped cilantro, 1 chopped chipotle in adobo sauce and 1 chopped clove garlic; season with salt and pepper. Form into 24 meatballs. Bake on a foil-lined baking sheet for 20 minutes. In a food processor, puree 1 avocado, 1 cup sour cream, 1/4 cup cilantro and 1 clove garlic; season with salt. Serve with the meatballs.