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Green Chili Navajo Tacos
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.
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Author:
Rebecka Evans
Ingredients
FOR THE GREEN CHILI STEW
3-4
boneless pork chops cubed
1
small yellow onion diced
1
cup
roasted green chilies
preferably fresh roasted
2
tablespoons
fresh minced garlic
2
tablespoons
canola oil
1
can chopped tomatoes with liquid
3
cups
water
1 14
ounce
can Ranch Style Beans
3-4
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