Green Chile Balls


      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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This page copyright pixel@ocbtp.com, 2004.
Page last updated November 7th, 2004.


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