Pueblo Chile Balls

Pueblo Chile Balls Recipe - A Delicious Mexican Dish

Region / culture: Mexico | Servings: 10

Introduction

Pueblo Chile Balls are a delicious and unique dish that combines the flavors of roasted chile, lean ground pork, and sweet raisins. These savory balls are perfect for a party appetizer or a tasty snack.

History

Pueblo Chile Balls are a traditional dish from the Pueblo region of New Mexico, where chile peppers are a staple ingredient in many recipes. This dish is often served during festivals and celebrations, showcasing the rich and bold flavors of the region.

Ingredients

1 cup of chopped green New Mexican chile, roasted, peeled, stems and seeds removed
1 lb (454 g) of lean ground pork
0.25 cup of chopped onion
0.5 cup of raisins
0.5 cup of sugar
2 eggs, separated
3 tbsp of flour
2 tsp of salt
flour
vegetable oil

How to prepare

Brown the pork.
Add onions and sauté until the onions are soft. Pour off any accumulated fat.
Stir in the chile, raisins, and sugar.
Beat the egg whites until peaks form.
Combine the flour and egg yolks, and mix thoroughly.
Fold the egg yolk mixture into the whites until combined, forming a batter.
Roll about 1 tsp of the meat mixture in the flour and shape it into a 1 inch ball.
Once all the meat mixture has been shaped into balls, dip the chile balls into the batter and deep fry them at 350°F (177°C) until golden. Drain them on paper towels.

Variations

Substitute ground beef or turkey for the pork for a different flavor profile.
Add chopped nuts or cheese to the meat mixture for extra texture and flavor.

Cooking Tips & Tricks

Make sure to roast the chile peppers before using them in the recipe to enhance their flavor.

- Be careful when deep frying the chile balls, as hot oil can cause burns. Use a deep fryer or a heavy-bottomed pot for safety.

- Serve the chile balls hot and crispy for the best taste and texture.

Serving Suggestions

Serve Pueblo Chile Balls with a side of salsa or sour cream for dipping. They also pair well with a fresh salad or rice.

Cooking Techniques

Roasting the chile peppers adds a smoky flavor to the dish.

- Deep frying the chile balls creates a crispy exterior while keeping the inside moist and flavorful.

Ingredient Substitutions

Use dried cranberries or apricots instead of raisins for a different twist.

- Use gluten-free flour for a gluten-free version of the recipe.

Make Ahead Tips

You can prepare the meat mixture and shape the balls ahead of time, then fry them just before serving for a fresh and hot appetizer.

Presentation Ideas

Arrange the Pueblo Chile Balls on a platter with toothpicks for easy serving. Garnish with fresh cilantro or lime wedges for a pop of color.

Pairing Recommendations

Pair Pueblo Chile Balls with a cold beer or a glass of white wine for a delicious and satisfying snack.

Storage and Reheating Instructions

Store any leftover Pueblo Chile Balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Pueblo Chile Balls contains approximately 200 calories.

Carbohydrates

Each serving of Pueblo Chile Balls contains approximately 15 grams of carbohydrates.

Fats

Each serving of Pueblo Chile Balls contains approximately 10 grams of fats.

Proteins

Each serving of Pueblo Chile Balls contains approximately 8 grams of proteins.

Vitamins and minerals

Pueblo Chile Balls are a good source of vitamin C, vitamin A, and iron.

Alergens

Pueblo Chile Balls contain eggs and wheat flour.

Summary

Pueblo Chile Balls are a flavorful and satisfying dish that is relatively low in calories and high in protein. They are a great option for a tasty snack or appetizer.

Summary

Pueblo Chile Balls are a unique and flavorful dish that combines the bold flavors of roasted chile, lean ground pork, and sweet raisins. These savory balls are perfect for a party appetizer or a tasty snack, and are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a hot summer day in the small town of Pueblo, Colorado, and I was visiting my dear friend Maria. Maria had always been known for her delicious cooking, and on this particular day, she was preparing a special dish that she called Pueblo Chile Balls.

As I watched Maria work her magic in the kitchen, I couldn't help but wonder how she had come up with such a unique and flavorful recipe. She explained to me that she had learned it from her own grandmother, who had passed it down through the generations. The dish was a staple in their family, especially during the harvest season when the chile peppers were at their peak.

Maria began by roasting fresh Pueblo chile peppers over an open flame, turning them until they were charred and blistered on all sides. The smell of the chiles filled the kitchen, making my mouth water in anticipation. Once the peppers were roasted, Maria peeled off the blackened skin and chopped them into small pieces, careful to remove the seeds and membranes to control the heat level.

Next, Maria mixed the chopped chiles with a blend of ground beef, onions, garlic, and a variety of spices. She rolled the mixture into small balls, each one bursting with the smoky, spicy flavor of the Pueblo chiles. As she fried them in a skillet until they were golden brown and crispy on the outside, the aroma that filled the kitchen was absolutely intoxicating.

Finally, Maria served the Pueblo Chile Balls on a bed of rice, drizzling them with a homemade green chile sauce that she had simmered on the stove for hours. The combination of flavors was nothing short of perfection – the heat of the chiles balanced by the richness of the beef and the tanginess of the sauce.

I took my first bite of the Pueblo Chile Balls and was instantly transported back to my childhood, when my own grandmother would cook up a storm in the kitchen, filling our home with the scents of her delicious creations. The taste of the dish was comforting and familiar, yet with a unique twist that could only come from the Pueblo chile peppers.

After that day, I knew that I had to learn how to make Pueblo Chile Balls myself. Maria graciously shared her recipe with me, and I began to experiment in my own kitchen, tweaking and adjusting the ingredients until I had perfected the dish to my own taste.

Over the years, I have made Pueblo Chile Balls for countless family gatherings and special occasions, each time receiving rave reviews from my loved ones. The recipe has become a treasured tradition in our family, a link to our past and a celebration of the rich culinary history of Pueblo.

As I sit here now, reminiscing about that fateful day in Maria's kitchen, I am filled with gratitude for the gift of this recipe and the memories that it has brought me. The Pueblo Chile Balls will always hold a special place in my heart, a reminder of the love and connection that food can bring to our lives. And I can only hope that one day, I will be able to pass this recipe down to my own grandchildren, just as Maria did for me.