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
- 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.