Boudin Balls

Makes 4 pounds

2 pounds pork shoulder, cutinto 1-inch cubes

? pork livers, cut into 1-inch cubes

1 onion, chopped, small

1 poblano, medium stemmed, seeded and chopped

3 jalapenos, medium, stemmed, seeded and chopped

2 celery stalks, trimmed and chopped

6 garlic cloves, coarsely chopped

4 tablespoons salt

2 tablespoons black pepper

1 tablespoon white pepper

? teaspoon curing salt

2 teaspoons cayenne

1 teaspoon chili powder

8? cups water

7 cups cooked white rice

1 cup parsley, chopped

1 cup scallions (white and green tops), chopped

Combine the pork, liver, vegetables and the seasonings and marinate 1 hour or overnight.

In a large pot, cover the meat with water. The water shoudl cover the meat by 1 or 2 inches. Bring the mixture to a boil. Reduce the heat and simmer until the meat is tender, about 1 hour and 45 minutes.

Remove the pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly and then put all the ingredients through a meat grinder, set on coarse grind. You can also chop with a knife if you don?t have a meat grinder.

Place the ground meat in a large bowl. Using your hands or a rubber spatula, mix in the cooked rice, parsley, scallions and the reserved cooking liquid and stir vigorously for 5 to 10 minutes, or use a mixer.

Roll into ?boudin balls,? by dredging in standard breading and frying in hot oil until golden brown.

You can reach Staff Writer Diane Peterson at 521-5287 or diane.peterson@

pressdemocrat.com