crispy fried boudin balls

my version of boudin balls
1 large onion
3 stalks celery
2 pablano peppers
2jalopino peppers
3 lbs pork shoulder cut into 1 inch pieces
4-6 oz chicken liver
3 Tbspn kosher salt
1 1/2 Tbspn black pepper
1 tspn cheyane pepper
1 tspn chilli pepper
6 cloves garlic minced
combine in large pot let marinade for 8 to 24 hrs
after mirinading cover with just enuf water to cover let simmer for 2-4 hrs
seberate meat mixture from the juices and reserve
run meat through a grinder or chop finley
mix in cooked rice about 4-6 cups
add in 3/4 cup green onions and Italian parsley
add in reserved juice till a paste consistency is obtained
let mixture chill on fridge over night
form into golfball size balls bread in flour egg and then panko bread crumbs
fry in 350 degree oil till golden brown and crunchy