Native American Recipes

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.

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Ingredients

  • 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 all-purpose flour
  • 2 teaspoons salt
  • All-purpose flour
  • Vegetable oil

Instructions

  1. Brown pork; add onions, then sauté until onions are soft. Pour off fat as it accumulates. Stir in chile, raisins and sugar.
  2. Beat egg whites until peaks form.
  3. Combine the 3 tablespoons flour and egg yolks and mix thoroughly. Fold egg-yolk mixture into whites until combined to form a batter.
  4. 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.
  5. Drain on paper towels.


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