Balls
Pelotas stew (or cocido con pelotas) is a traditional hearty stew from Mojácar.
Guiso de Pelotas
Ingredients
300 gr. of soaked chickpeas, 1/2 pork jaw with bone (or any other cut that includes meat and bone), ¼ chicken, 2 white bones, a small piece of cured streaky bacon, 120 gr of green beans, 2 garlic cloves, 2 sprigs of parsley, 1 sprig of peppermint, 6 tablespoons of cornmeal, the juice of one lemon, and one egg.
Preparation
Place the meats in a pot filled with cold water over the heat. As soon as foam begins to rise to the surface, skim it off. Add the chickpeas that were soaked overnight and drained, along with a sprig of celery. Cover and let simmer over low heat for 2 and a half hours.
Remove the meats and add the chopped green beans, keeping the pot over low heat.
Shred the meats and place them in a bowl with the egg, minced garlic and parsley, lemon juice, and 3 tablespoons of cornmeal, then knead. If the mixture is too soft, add more flour, and form balls of similar size.
Add the balls to the pot, where they will sink to the bottom, along with the sprig of peppermint. In 5-10 minutes, they will rise to the surface; at that point, remove from the heat and it is ready to be enjoyed warm.