Step 1
Stir pork shoulder livers onion celery poblano pepper jalapeno pepper garlic kosher 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.
Step 2
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.
Step 3
Transfer drained meat mixture to a cutting board and finely chop.
Step 4
Stir chopped meat rice parsley and green onion together in a bowl. Gradually add reserved cooking liquid 1 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.
Step 5
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Step 6
Roll chilled meat mixture into 1-inch balls.
Step 7
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.
Step 8
Gently press 1 ball into flour mixture to coat; shake off the excess flour. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls.
Step 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.