Title: Green Chile Balls Categories: Native, Pixel 2 lbs. pork, boiled until well-done 2 lbs. boiled beef 3 cans chopped green chiles, or 1 doz. roasted green chiles, peeled & chopped fine 1/2 c sugar 1/2 c raisins 2 eggs 1/2 c flour 2/3 c shortening 2 sweet onions, chopped fine
Cool meat, put through grinder. Fry onions; add meat, chiles, raisins and sugar. Mix thoroughly. Cool mixture. Separate egg yolks and whites. Beat whites until very stiff, fold in beaten yolks, and spoon into a shallow dish. With a little of the flour in one hand, shape meat-chile mixture into small, egg-shaped balls. Roll in egg mixture until thoroughly covered, lift gently with spoon and slip into heated fat (sizzling) in kettle. Keep turning gently until golden brown. Drain on paper. This food is served as a dessert for weddings and Feast Days in a number of Pueblo villages.
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Page last updated November 7th, 2004.