posole with indian fry bread: isleta pueblo style

Name: Posole with Indian Fry Bread: Isleta Pueblo Style
Prep time: 1 h
Cook time: 2 h
Yield: 12
Ingredients: POSOLE (FOAMY IN SPANISH); 3 pound(s) pork shoulder roast, cut in 1/2 inch chunks; 6 cup(s) water to cover; 4 medium red chiles, dried, stemmed and seeded; 1 teaspoon(s) oregano, dried; 1 small onions, small white, chopped (2 tbsp); 2 tablespoon(s) garlic cloves, roasted and minced; 1 teaspoon(s) cayenne pepper (to taste); 1 tablespoon(s) cumin powder; 6 cup(s) hominy (or posole corn); 2 teaspoon(s) salt to taste; 1 teaspoon(s) black pepper to taste; INDIAN FRY BREAD; 8 cup(s) all purpose flour; 2 tablespoon(s) baking powder; 3 teaspoon(s) salt; 3 teaspoon(s) cooking oil; 3 cup(s) water, warm ( as needed); GARNISHES; 2 medium lemons, sliced; 2 medium limes, quartered; 4 medium radishes, sliced; 2 small white onions, chopped; 1 cup(s) green chiles, chopped (or 2 jalapenos); 1 small cabbage, shredded (not red)

(1 rating)

review

Recipe by

Al Smith

@eltonsmith

hamilton , AL

I lived in Albuquerque for over 17 years. Isleta Pueblo is 13 miles south. It dates back to the 1400's. A work friend married an Isleta "princess". Over the years we spent a lot of time with them. She taught me about Posole (Pozole in Mexico) and Fry bread. Posole is a ceremonial dish in Pueblo culture. It is especially popular on Christmas Eve. Fry bread is another staple. It is sold at roadside stands and always has a booth at the state fair.

(1 rating)

yield 12 serving(s)

prep time 1 Hr

cook time 2 Hr

Ingredients For posole with indian fry bread: isleta pueblo style

POSOLE (FOAMY IN SPANISH)
3 lb

pork shoulder roast, cut in 1/2 inch chunks
6 c

water to cover
4 md

red chiles, dried, stemmed and seeded
1 tsp

oregano, dried
1 sm

onions, small white, chopped (2 tbsp)
2 Tbsp

garlic cloves, roasted and minced
1 tsp

cayenne pepper (to taste)
1 Tbsp

cumin powder
6 c

hominy (or posole corn)
2 tsp

salt to taste
1 tsp

black pepper to taste
INDIAN FRY BREAD
8 c

all purpose flour
2 Tbsp

baking powder
3 tsp

salt
3 tsp

cooking oil
3 c

water, warm ( as needed)
GARNISHES
2 md

lemons, sliced
2 md

limes, quartered
4 md

radishes, sliced
2 sm

white onions, chopped
1 c

green chiles, chopped (or 2 jalapenos)
1 sm

cabbage, shredded (not red)

How To Make posole with indian fry bread: isleta pueblo style

1
For the Posole: Soak red chiles for 1/2 hour, remove seeds and veins and puree in blender. (Alternately, use 3 tablespoons of red chili powder).

2
Boil meat until tender.(1 1/2 hour, medium heat).
3
Drain and rinse hominy. Add chiles, hominy and seasonings to meat. Simmer for another 1/2 hour at least.
4
For the Indian Fry Bread: Mix ingredients with warm water to make a soft dough. Pat out the dough, shape into 3 inch balls about the size of a peach. About 12 total.
5
Pat and stretch with your hand, roughly into circles, 1/2 inch to 3/4 inch thick. Pinch edges. Put small hole in middle with your finger.
6
Fry one at a time in a cup hot oil on both sides until brown and puffy.
7
Serve posole, hot, with fry bread and bowls of garnishes.
8
Note: the authentic or ancient recipe calls for pork rinds and/or pigs feet. I do not use either.
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posole with indian fry bread: isleta pueblo style

Ingredients For posole with indian fry bread: isleta pueblo style

How To Make posole with indian fry bread: isleta pueblo style

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