Ingredients

• 1.75 pounds boneless pork shoulder , cut into 1-inch cubes
• 6 ounces chicken livers , rinsed and trimmed
• 1 yellow onion , diced
• 2 stalks celery , diced
• 0.5 cups diced poblano pepper
• 0.5 cups seeded and diced jalapeno pepper
• 6 cloves garlic , minced
• 3 tablespoons kosher salt
• 1.5 tablespoons ground black pepper
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 4 cups cooked white rice , or more to taste
• 0.5 cups chopped fresh parsley
• 0.5 cups chopped green onion
• 2 cups oil for frying , or as needed
• 1 cup all-purpose flour
• 1 pinch cayenne pepper , or to taste
• salt and ground black pepper to taste
• 1 cup dry bread crumbs
• 2 large eggs , beaten

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 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.
4. 4 Transfer drained meat mixture to a cutting board and finely chop.
5. 5 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.
6. 6 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Roll chilled meat mixture into 1-inch balls.
7. 7 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.
8. 8 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.
9. 9 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.

Nutrition per serving