Ingredients
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1 ¾ pounds boneless pork shoulder, cut into 1-inch cubes
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6 ounces chicken livers, rinsed and trimmed
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1 yellow onion, diced
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2 stalks celery, diced
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½ cup diced poblano pepper
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½ cup seeded and diced jalapeno pepper
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6 cloves garlic, minced
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3 tablespoons kosher salt
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1 ½ tablespoons ground black pepper
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1 teaspoon chili powder
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1 teaspoon cayenne pepper
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4 cups cooked white rice, or more to taste
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½ cup chopped fresh parsley
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½ cup chopped green onion
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2 cups oil for frying, or as needed
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1 cup all-purpose flour
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1 pinch cayenne pepper, or to taste
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salt and ground black pepper to taste
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1 cup dry bread crumbs
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2 large eggs, beaten
Directions
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Gather the ingredients.
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Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
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Pour enough water into the pork mixture to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
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Transfer drained meat mixture to a cutting board and finely chop.
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Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, one ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
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Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Roll chilled meat mixture into 1-inch balls.
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Make a breading station: Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
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Gently press a ball into flour mixture to coat; shake off the excess flour. Dip ball into beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining balls.
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Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.
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Nutrition:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| 301 | Calories |
| 12g | Fat |
| 33g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 301 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 3g | 17% |
| Cholesterol 108mg | 36% |
| Sodium 1569mg | 68% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Protein 14g | 29% |
| Vitamin C 15mg | 16% |
| Calcium 55mg | 4% |
| Iron 4mg | 21% |
| Potassium 279mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
