Best Posole With Indian Fry Bread Isleta Pueblo Style Recipes

INDIAN FRY BREAD

Steps:

• Mix the flour, baking powder and salt in a bowl. Slowly add the warm water to create a soft but not sticky dough.
• Knead the dough for 5 minutes, then put into a bowl to rest for 30 minutes covered with a clean towel.
• Once the dough is ready heat up your oil. I used a cast iron skillet and 1 pound or 4 sticks of Earth Balance vegetable shortening that was heated to 375'F.
• It is crucial to keep your oil at 375'F to prevent the oil from absorbing into the dough as it cooks. The secret is to keep it hot, but not smoking.
• Once the oil is hot, break off egg sized balls of dough and roll them out to 8-12 inches. You can also roll them smaller if you wish. The thinner they are the crispier the bread will be.
• Once you roll the dough out put a hole in the center of the bread and gently place it into the hot oil away from yourself so you don't get splashed.
• The bread will take a short time to turn golden and puffy. Using tongs, check the underside of the bread. If it is a yellowish shade, gently flip it over and do the other side.
• Set on a plate with paper towels to drain off the excess oil.
• Keep these in a low oven until ready to serve.
• Bon Appetit!

PUEBLO OVEN BREAD - NATIVE AMERICAN

Steps:

• Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
• Combine shortening, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.
• Add 4 cups of four, stirring well after each cup.
• Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.
• Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
• Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.

SIMPLER POSOLE, NAVAJO (HOMINY PORK STEW)

Steps:

• Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water.
• Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps.
• Roast the peppers(if fresh)in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop.
• Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours.
• Remove meat, shred, return to pot, add herbs and salt to taste.
• Simmer, covered, 1 more hour.
• Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)

Steps:

• In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
• Mix together dry ingredients in a large bowl; *see note about salt.
• Gradually add warm milk and mix to make a soft dough.
• When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
• Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
• Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
• Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
• You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

PUEBLO OVEN BREAD

Steps:

• Soften and dissolve yeast in a little warm water. Mix lard, flour, salt and dissolved yeast in a large bowl. Add warm water a little at time kneading to even out all ingredients. Let dough rise in bowl, covered with a heavy cloth and set near a warm place for approximately 5 to 6 hours.
• After dough has risen, punch down the dough and let rise once more, after the dough has risen a second time, divide the dough, shape into loaves and place in greased loaf pans, cover with a cloth and let rise 1 more time in warm place.
• Preheat the oven to 400 degrees F. Bake for approximately 50 to 60 minutes or until tops are browned and loaves sound hollow when tapped.

PUEBLO DRY RED POSOLE STEW (SLOW COOKER/CROCK POT FRIENDLY)

Steps:

• If using fresh or frozen hominy, boil until it pops, then reduce heat and cook until done. Reserve the water it boils inches (If using canned white or yellow hominy, reserve the juice).
• In a large frying pan, heat the oil over a medium flame.
• Add onion and cook until translucent.
• Make a 'well' in the center of the onion mixture and add the chili powder.
• Stir to dissolve the chili and mix thoroughly with the onions.
• Add the pork slices.
• Add the garlic and cumin.
• At last, add the cooked posole and 3- 4 cups liquid.
• Mix, and simmer slowly uncovered until liquid is reduced.

POSOLE WITH INDIAN FRY BREAD: ISLETA PUEBLO STYLE

Steps:

• 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.