Recipe for cooking pueblo chile balls

AmerIndian Recipes :: AmerIndian Breads

The Pueblo Indians of New Mexico have been making these for centuries. They serve them as a dessert for feasts and weddings.

1 c. chopped green New Mexican chile,
    roasted, peeled, stems and seeds removed
1 lb. lean ground pork
1/4 c. chopped onion
1/2 c. raisins
1/2 c. sugar
2 eggs, separated
3 Tbsp. flour
2 tsp. salt
Flour
Canola (or other 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 tsp. of the meat mixture in the flour and shape into a 1-in. ball. When all the meat mixture has been shaped into balls, dip the chile balls into the batter and deep fry at 350 degrees fahrenheit until golden. Drain on paper towels.