Pueblo Chile Balls
The Pueblo Indians of New Mexico have been making these for centuries. They serve them as a dessert for feasts and weddings.
1 cup chopped green New Mexican chile,
roasted, peeled, stems and seeds removed
1 pound lean ground pork
1/4 cup chopped onion
1/2 cup raisins
1/2 cup sugar
2 eggs, separated
3 tablespoons flour
2 teaspoons salt
Brown pork; add onions, then sauté until onions are soft. Pour off fat as it accumulates. Stir in chile, raisins and sugar. Beat egg whites until peaks form.
Combine flour and egg yolks and mix thoroughly. Fold egg-yolk mixture into whites until combined to form a batter. Roll about 1 teaspoon of the meat mixture in the flour and shape into a 1-inch ball. When all the meat mixture has been shaped into balls, dip the chile balls into the batter and deep fry at 350 degrees F until golden. Drain on paper towels.
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