POSOLE WITH INDIAN FRY BREAD: ISLETA PUEBLO STYLE

Posole with Indian Fry Bread: Isleta Pueblo Style image

Provided by Al Smith

Time 3h

Number Of Ingredients 25

POSOLE (FOAMY IN SPANISH)
3 lb pork shoulder roast, cut in 1/2 inch chunks
6 c water to cover
4 medium red chiles, dried, stemmed and seeded
1 tsp oregano, dried
1 small 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 medium lemons, sliced
2 medium limes, quartered
4 medium radishes, sliced
2 small white onions, chopped
1 c green chiles, chopped (or 2 jalapenos)
1 small cabbage, shredded (not red)

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.