Pueblo Chile balls
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 granulated sugar
2 eggs, separated
3 tablespoons flour
2 teaspoons salt
Flour
Vegetable oil
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.
