Navajo Tacos with New Mexico Green Chile
Navajo Tacos with New Mexico Green Chile offer a flavorful and hearty twist on traditional tacos. The tender, shredded pork in a spicy green chile sauce is paired with crispy fry bread, creating a perfect balance of textures and rich, bold flavors.
This dish is not only filling but also a celebration of Southwestern ingredients, making it an ideal meal for those craving a comforting, homemade dinner. With its layers of taste and warmth, it’s sure to become a family favorite.
Why You’ll Love This Recipe:
People will love this recipe because it combines the best of both worlds: the smoky, tender pork in a flavorful New Mexico green chile sauce and the crispy, golden fry bread that serves as the perfect base.
The layers of bold spices and the rich, savory broth will satisfy your cravings, while the homemade fry bread adds a unique texture that enhances the entire dish.
It’s a hearty, satisfying meal that’s perfect for sharing and brings together traditional flavors in a fun, creative way that will leave everyone coming back for more.
Key Ingredients:
Pork shoulder: Slow-cooked until tender, providing a rich base for the green chile sauce.
Roasted green chiles: The star ingredient that adds smoky, earthy heat to the dish.
Tomatoes (Rotel): Adds tang and a slight sweetness to balance the flavors.
Chicken base: A flavorful addition to deepen the broth.
Flour: The base for the fry bread, creating a soft, crispy texture when fried.
Powdered milk: Adds richness to the fry bread dough.
Spices: Including garlic salt, oregano, red chile powder, and crushed red pepper for that authentic New Mexican flavor.
Navajo Taco with New Mexico Green Chile
Ingredients
For the Green Chile:
1 3-4 lb pork shoulder (preferably bone-in)
3 tbsp vegetable oil
4 roasted green chiles
½ medium onion, chopped and pureed
2 cloves garlic
1 bay leaf
4 sprigs fresh oregano
1 tbsp medium heat red chile powder
1 can Rotel tomatoes
1-2 tbsp chicken base
1 tsp garlic salt
4-7 cups water
¼ cup cornstarch
3-4 tsp cold water
Salt and pepper to taste
For the Navajo Fry Bread (Navajo Taco):
3 cups flour
½ cup dry powdered milk (substitute regular milk if powdered is unavailable)
1 tbsp baking powder
½ cup warm water or milk
Enough oil for frying (about 1-2 quarts)
Instructions
For the Green Chile:
Heat vegetable oil in a large stockpot over medium heat.
Season the pork shoulder roast with salt and pepper on all sides.
While the roast is browning, prepare the green chiles. Wear gloves to avoid irritation. Cut off the stem and gently squeeze out the seeds. Avoid washing the chiles with water to preserve the flavor.
Peel off the skin as you go, leaving a few seeds and skin for added flavor.
Chop the roasted chiles and set them aside.
Remove the roast from the pot and place it on a rimmed dish to catch juices.
Add onions to the pot and sauté for a few seconds until translucent.
Add garlic, stirring briefly, being careful not to burn it.
Deglaze the pot with 1 cup of water, then add chicken base, bay leaf, oregano, garlic salt, red chile powder, chopped green chile, and Rotel.
Return the roast to the pot, add enough water to nearly cover the roast, and bring to a boil. Stir occasionally, then reduce heat and cover. Simmer for about 3 hours.
Taste the broth and adjust seasoning with salt and pepper. Once the roast is tender and the meat falls off the bone, remove the roast from the pot and shred it using two large forks.
Return the shredded meat to the pot and cook over low heat for an additional hour.
Mix cornstarch with cold water to make a slurry and add it to the pot, stirring until the sauce thickens to your liking.
For the Fry Bread:
In a large bowl, combine the flour, powdered milk, baking powder, and mix with a fork until the dough starts to come together. Add more flour if the dough is sticky.
Knead the dough until soft and smooth, being careful not to overwork it, or the bread may turn tough.
Cover the bowl with a clean, damp cloth and allow the dough to rest for 30 minutes to 2 hours.
Heat oil in a deep fryer or cast iron pan to 375°F.
Take golf ball-sized portions of dough, flatten each piece with your hands to about ¼-inch thick. For a puffier taco, you can roll the dough out thinly on a floured surface.
Fry the dough in hot oil for about 1 minute per side or until golden brown. Drain on paper towels.
To Assemble the Navajo Taco:
Place the fry bread on a plate.
Top with a generous amount of green chile and pork mixture.
Add your favorite taco toppings such as lettuce, tomatoes, cheese, sour cream, or avocado.
Enjoy your homemade Navajo Taco with New Mexico Green Chile!
Notes:
Adjust the Heat: You can control the spiciness of the green chile sauce by using more or fewer roasted green chiles. For a milder version, consider removing the seeds before roasting.
Slow-Cook the Pork: The longer the pork roast cooks, the more tender and flavorful it becomes. Be patient during the 3-hour cook time to ensure the meat is fully shredded and the broth is rich.
Fry Bread Texture: The dough should not be overworked; a little resting time will help keep the fry bread soft and tender. Roll it to your desired thickness – thinner for crispier bread or thicker for a fluffier bite.
Cornstarch Thickening: If the green chile sauce isn’t thickening enough, you can add a little more cornstarch mixed with cold water. Make sure to stir continuously to prevent lumps.
Serving: Once the fry bread is ready, top with the green chile pork mixture, and garnish with your choice of toppings like lettuce, cheese, or sour cream for added texture and flavor.
Nutrition Information:
Serving size: 1 Taco
Calories: 400 | Protein: 30g | Fat: 20g | Carbs: 30g | Fiber: 3g | Sodium: 600mg | Cholesterol: 80mg
Frequently Asked Questions:
Can I use a different meat instead of pork for the green chile?
Yes! You can substitute the pork with ground beef, chicken, or even turkey.
For a vegetarian option, consider using a mix of beans and vegetables to create a hearty filling.
Do I need to use fresh green chiles, or can I use canned ones?
While fresh roasted green chiles offer the best flavor, you can absolutely use canned green chiles if fresh ones are unavailable.
Just be sure to drain them well before adding them to the sauce.
How can I make the fry bread less greasy?
To reduce greasiness, ensure the oil temperature is at 375°F before frying.
If the oil is too cool, the dough will absorb more oil.
Also, drain the fry bread on paper towels after frying.
Can I make the green chile sauce ahead of time?
Yes! The green chile sauce can be made in advance and stored in the fridge for up to 3 days.
Simply reheat it before serving.
It also freezes well for up to 3 months.
Can I make the dough for the fry bread in advance?
Yes! You can prepare the dough up to 24 hours in advance.
Store it in an airtight container in the refrigerator and let it come to room temperature before frying.
Can I use a store-bought fry bread mix instead of making the dough from scratch?
Yes, you can use a pre-made fry bread mix to save time. Just follow the package instructions for making the dough, and then proceed with frying the dough as directed in the recipe.
Can I make the green chile sauce spicier?
Absolutely! To add more heat, increase the amount of hot sauce or crushed red pepper.
You can also add extra green chiles for a spicier kick.
How do I store leftovers of the green chile and fry bread?
Store the green chile sauce in an airtight container in the fridge for up to 3 days.
The fry bread is best eaten fresh but can be stored in a sealed container for 1-2 days.
To reheat the fry bread, simply warm it in the oven or a skillet for a few minutes.
Can I make the green chile sauce in a slow cooker?
Yes, you can cook the green chile sauce in a slow cooker.
Brown the pork and sauté the onions and garlic first, then add everything to the slow cooker and cook on low for 6-8 hours.
You may need to thicken the sauce with cornstarch at the end.
Is it possible to make this recipe without using pork?
Yes! You can substitute the pork with ground beef, chicken, or turkey.
If you’re looking for a vegetarian version, use beans (like pinto or black beans) with the green chile sauce for a delicious meatless option.