Posole with Indian Fry Bread: Isleta Pueblo Style

Al Smith

By
@eltonsmith

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.


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Rating:

Comments:

Serves:

12

Prep:

1 Hr

Cook:

2 Hr

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Soups, Savory Breads