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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