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    Home » Recipes » Dinner

    Navajo Tacos and Green Chile Stew

    March 2, 2012 by athomewithrebecka 15 Comments

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    Indian Fry Bread Green Chili Stew

    Navajo Tacos and Green Chile Stew

    I cherish food memories that transport me to a specific moment with just one bite of a familiar dish. When the food hits your taste buds, your mind quickly recalls that special memory. A wave of thoughts rushes in, some bringing great joy and others perhaps not.

    This story brings to mind one of my happiest food memories.

    In elementary school, my older brother started dating an American Indian girl. After a few months of dating, our families got to know each other and soon became very close friends. As a result, my family became involved with the Lone Feather Indian Council in Colorado Springs, CO. Our involvement began with monthly meetings where our parents helped with media promotions, fundraising for the Indian College Fund, and event planning. The Council sold Navajo tacos, green chile, and posole to raise money for the College Fund at mini Pow Wows held throughout the year, culminating in an extravagant Pow Wow in the summer. American Indians from around the country would travel to Colorado to compete for cash prizes and to witness the crowning of that year's champions.

    Cherishing the Legacy: The Lone Feather Indian Council and My Ancestral Roots.

    The Lone Feather Indian Council united American Indians from Colorado, Taos, New Mexico, Oklahoma, and Nebraska, alongside representatives from various other regions. This connection to American Indian heritage is deeply personal for me. My father is one-quarter Cree, making me one-eighth Cree by birth. Despite my light skin and blue eyes, this heritage is integral to my identity.

    Rhythmic Beat Of the Drums

    As time went on, I learned to distinguish the unique melodies of each song and explore the history behind their enduring stories. The rhythmic drumbeats and the powerful voices of elders echo in my mind and resonate deeply within me. The scent of Indian fry bread, the warmth of posole, and the vibrant fancy dancers all bring back the thrill of waiting to see who would be crowned the next Indian Princess. These memories feel as vivid as if they happened yesterday.

    Round Dance

    Pictured here are the Toas Drummers, far left, the late Woodrow (Woody) Wilson, writer for the Gazette Telegraph and one of the smartest and most gifted men I've ever met. The little girl behind the drummers with the feather in her hair, that's me!

    As the meetings concluded, the drummers' voices filled the air with traditional music's deep, resonant beats, drawing families to the dance floor. Women gracefully draped handmade shawls over their shoulders, while the men wore traditional headdresses, their movements weaving a vibrant tapestry of heritage and celebration. Everyone was invited to the Round Dance to symbolize unity, friendship, and harmony; the dance is an interconnection of all life.

    Authentic Connection

    Being part of this organization offered an authentic cultural experience that allowed me to witness the everyday lives of 'real' American Indians and deepen my connection to their traditions. Though we lived in modern homes and led ordinary lives, we embraced the spirit of long-held customs, preserving the legacy of those who came before us.

    Cultural Significance of Fry Bread

    Fry bread holds deep cultural significance in American Indian communities, symbolizing resilience, survival, and adaptation. Created out of necessity during times of hardship, particularly after tribes were forcibly relocated and given government-rationed ingredients, fry bread became a staple and, eventually, a cherished tradition.

    Its golden, fluffy texture carries more than just flavor—it carries history. For many, making and sharing fry bread is an act of honoring ancestors, preserving heritage, and strengthening community bonds. It’s served at gatherings, powwows, and family meals, often alongside stews, beans, or honey. While its origins stem from adversity, today, fry bread is a powerful expression of identity and celebration.

    Navajo Tacos Green Chile Sauce

    Green Chili Navajo Tacos

    Rebecka Evans
    This Fry Bread recipe comes from a close family friend, Ann Fineran, a Pine Ridge Sioux, from South Dakota. She was the last of her linage.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 3 hours hrs
    Course Entree, Stews and Soups
    Cuisine American Indian
    Servings 6 People
    Calories 280 kcal

    Ingredients
      

    GREEN CHILE SAUCE

    • 3-4 boneless pork chops cubed loin or shoulder are also fin
    • 1 small yellow onion diced
    • 1 cup roasted green chilies preferably fresh roasted
    • 2 tablespoons fresh minced garlic
    • 2 tablespoons vegetable oil
    • 1 can chopped tomatoes with liquid
    • 3 cups water
    • 2 tablespoons chicken base concentrate to taste
    • salt and pepper to taste

    FOR THE FRY BREAD

    • 2 cups flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 cup 2% or whole milk
    • canola oil for frying about 4 cups

    Instructions
     

    • Cube pork chops, season with salt and pepper, chop onion
    • Heat heavy bottom sauce pan on medium high
    • Add oil and saute onions until translucent
    • Add meat and saute till browned
    • Add remaining ingredients and bring to a boil
    • Reduce heat to low and simmer for 2-3 hours
    • FOR THE FRY BREAD
    • Heat oil on medium high in a cast iron skillet
    • Combine dry ingredients in a medium mixing bowl
    • blend together with a wooden spoon
    • add milk and stir until dough forms a ball
    • place dough on a floured surface and knead for 5 minutes or until dough is shiny
    • return dough to bowl and rest for 5 minutes
    • cut dough in half, then quarters, finally cutting the quarters in half.
    • roll dough thinly with a floured rolling pin
    • cook in hot oil until golden brown, turning several times
    • drain on paper towels

    Notes

    Garnish, 1 head lettuce, 2 cups shredded cheese, sour cream, honey
    Assemble Navajo Tacos and serve
    Serves 6

    Nutrition

    Serving: 1cupCalories: 280kcalCarbohydrates: 42gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 13mgSodium: 1208mgPotassium: 309mgFiber: 3gSugar: 6gVitamin A: 147IUVitamin C: 12mgCalcium: 213mgIron: 3mg
    Keyword Green Chile Sauce, Navajo Tacos
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

    Combine the ingredients to form the dough, then rest for 30 minutes.

    Roll out on a flour surface

    Fry in hot oil and drain on a paper towel to remove excess oil

    Top fry bread with green chile sauce, onions, cheese, and lettuce...ENJOY!

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    1. Marty Fineran

      February 11, 2014 at 8:33 pm

      Ms. Evans- great to see you posing such good food. My Mom is still pretty active, now aged 93. Ann Fineran (Aroundhim/Ironcloud) isn't necessarily the last in her line, since I am her oldest. I live in Castle Rock, CO. If you're in the area, stop by Tocabes on 44th: west of federal (Denver). Their speciality is Navajo Tacos and their Bison ribs are to die for. It's owned by a couple of Native Americans. Their fry bread is good (a little sweeter than I like), but not as good as Moms.
      Marty Fineran

      Reply
      • athomewithrebecka

        February 12, 2014 at 11:03 am

        Hi Marty, I'm thrilled you found my blog and your mothers recipe being used and remember fondly. I had totally forgotten my mother telling me that Ann had a son. Do you have brothers and sisters? What a lovely surprise that Ann is a spry 93 years old. I know my mother will be happy to know she is well and that you found us. I have such found memories of your mother! I just moved to California with my family. It has been difficult to be away form my family but I'm staying positive that our new life here will be filled with adventure. I tell you this because Just yesterday I was unpacking,and came across a photo of your mom holding a pipe she had beaded. I will add the photo to my post and update personal information. My parents still live in Colorado Springs. I'll give her your info and be sure to pass along the Tocabes restaurant. Blessing to you and yours. Please give my love to your mom. She may remember me by the name Becka Stone, my parents, Harold and Anne Stone.

        Reply
        • Marty Fineran

          February 12, 2014 at 7:04 pm

          Ms. Rebecka- It's good to talk to you. I remember the Stones, specifically your Mom and brothers. I believe one of them was a performer/actor? I went to a play at Harrison H.S. to see it. I graduated in 1973. I don't know if I ever met you. I live in Castle Rock and travel frequently to Colo.Springs to visit my oldest daughter and granddaughters. I have 3 other brothers: younger than me and a younger sister. They and my Mom and Dad live on the 'Rez; between Allen and Kyle, S.D.: in an area called Yellow Bear canyon. You've got quite an awesome website. I enjoy cooking and baking myself.

          Reply
          • athomewithrebecka

            February 23, 2014 at 11:57 am

            It's nice to connect with you as well Marty. Give your mom our love!

            Reply
    2. Rebecka Evans

      March 12, 2012 at 7:58 pm

      Shirley, So nice to see you my friend!Hope you are well!!What's Baking, I'm happy to share some of my life's stories. I bet you have a few of your own?Kathrine, There's nothing better than a piece of deep fried bread!! ;)City, My favorite style of green chili is from the South West. I really miss the flavors of New Mexico and Arizona.

      Reply
    3. City Share

      March 06, 2012 at 7:21 pm

      Yum, yum, yum. I grew up in Arizona and have lots of good memories of fry bread and green chile. Thanks for sharing your personal story and recipe. We will have to file this away.

      Reply
    4. Katherines Corner

      March 04, 2012 at 11:02 pm

      Thank you so much for sharing this with us. I love frybread xo

      Reply
    5. What's Baking??

      March 03, 2012 at 2:00 pm

      oooo..it looks so yummy especially the frybread. Thanks for sharing your memories, an interesting story.

      Reply
    6. Blackswan

      March 03, 2012 at 3:33 am

      Hey Rebecka, thks for sharing this interesting story & recipe! So much flavour & looks healthy too. Have a great weekend, dear!

      Reply
    7. Rebecka Evans

      March 02, 2012 at 9:27 pm

      Thanks Sweetie! You're the best taste tester ever!! Love you!

      Reply
    8. Chris Evans

      March 02, 2012 at 8:09 pm

      Mom, that looks delicious, oh wait, they are delicious!!! I had like 5!

      Reply
    9. Rebecka Evans

      March 02, 2012 at 3:45 pm

      Hi Daniel, Thanks so much for stopping by my blog and taking the time to read my story! You make a great point about the origins and development of First Nation dishes. Here are a few known facts:Frybread (also spelled fry bread) is a Native American food found throughout the United States. Frybread is a flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder. Frybread can be eaten alone or with various toppings such as honey or hot beef. It is a simple complement to meals. Frybread is the base of an Indian taco, which is topped with ground beef, tomatoes, cheese, onions, and lettuce Frybread has a significant role in Native American cultures. It is often served both at home and at gatherings. The way it is served varies from region to region and different tribes have different recipes. It can be found in its many ways at state fairs and pow wows, but what is served to the paying public may be different than what is served in private homes and in the context of tribal family relations. According to Navajo tradition, frybread was created using flour, sugar, salt and lard given by the United States government when the Navajo Native Americans were relocated to Bosque Redondo, New Mexico from Arizona 144 years ago Frybread was named the official "state bread" of South Dakota in 2005 The U.S. Department of Agriculture reports that a plate of fried bread consists of 700 calories and 27 grams of fat Frybread is also known in South American cooking as cachangasource Wikipedia.By the way, I'll add a snipet of the text to my story!

      Reply
    10. Sonshine Classical Academy

      March 02, 2012 at 3:40 pm

      Oooo, those look delish! Thanks for stopping by and following. I'm Linky Following you back ;).

      Reply
    11. Daniel Saraga

      March 02, 2012 at 2:57 pm

      I rarely see recipes based on First Nations cuisine (First Nations being the term used in Canada for aboriginal people, not including Metis and Inuit, if I'm correct, and I might not be).I'd be interested in knowing how those dishes developed over the years. This was a good read. Thanks!

      Reply

    Trackbacks

    1. Green Chili Navajo Tacos says:
      September 25, 2013 at 8:38 PM

      […]   Packed with pork flavor, permeated by roasted green chili, this slightly thickened stew, finds its roots in New Mexican cuisine. I shared a similar recipe last year, with a slight variation, I added ranch style beans; Navajo Tacos with Green Chili Stew. […]

      Reply

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

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