posole with indian fry bread: isleta pueblo style

★★★★★ 1
a recipe by
Al Smith
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
serves 12
prep time 1 Hr
cook time 2 Hr

Ingredients For posole with indian fry bread: isleta pueblo style

  • 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
  • 8 c
    all purpose flour
  • 2 Tbsp
    baking powder
  • 3 tsp
  • 3 tsp
    cooking oil
  • 3 c
    water, warm ( as needed)
  • 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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