Bolitas! Dried Green Chile Relleno Meatballs

MMM...

1 pound dried green chile
5 pounds pork butt roast
5 large garlic cloves (pressed)
2 T cumin (comino)
2 T salt
6 eggs whipped with 1/4 cup milk

2 cups flour for dredging
Deep fryer with hot oil or lard

Note: To make these sweet (Bolitas Dulce), OMIT the garlic, cumin, and salt, and add 1/2 cup sugar, 2 cups raisins, and 1 tsp ground cloves.

In a large pot, place the meat, garlic cloves, salt and comino and cover with water. Heat until boiling, then place on low-medium heat and cook until meat flakes or shreds easily. Let cool and remove from water.

Reconstitute the dried green chile in a large bowl filled with hot water. Make sure there are no stems on chiles.

Using a meat grinder, place chunks of the pork along with portions of the now wet chile and process together until all the meat and chile is mixed (coarse-ground) together. Use your hands to further ensure that the meat/chile mix is thoroughly mixed together. YOU SHOULD REMOVE ANY GRISTLE OR CONNECTIVE TISSUE! Refrigerate at least one hour. Cold mixture allows for better handling when making the meatballs.

Whip the eggs with milk, salt and garlic salt (pepper if you'd like) until frothy.

Place flour in a flat pan or dish. Form the meat mixture into golf-ball sized balls or thick cylinders, dip into the egg mixture, then into the flour. Carefully place the relleno ball into the deep fryer until golden brown. Remove and place on paper towels to drain. You may eat them hot or refrigerate (they keep for several days) and eat cold. Sprinkle salt or garlic salt to your liking. Makes too many to count, but there's never enough! Usually served around Christmas along with tamales.