If you've never tasted Navajo fry bread with green chile pork, you're in for a bold, comforting, and incredibly satisfying experience. This dish is a warm, golden piece of fry bread topped with tender pork simmered in roasted green chiles, garlic, and spices—it’s smoky, slightly spicy, and beautifully savory. Whether you're craving a hearty dinner or exploring traditional Indigenous recipes, this dish brings both history and flavor to your plate. Think of it like a delicious version of Indian fry bread tacos, but with a New Mexican twist thanks to the green chile pork.
This isn’t just any fry bread—it’s rooted in Native American culture, specifically Navajo tradition. You’ll also find similar fried breads like the Bannock recipe First Nations cooks prepare in Canada, or even fried cornbread recipe versions found in the American South. But today, we’re sticking to a Navajo-style fry bread that’s fluffy on the inside, crisp on the outside, and perfect for holding our saucy pork topping.
Navajo Fry Bread with Green Chile Pork
Prep Time 25 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 25 minutes mins
Course Main Course
Cuisine American
Mixing bowls One large bowl for the dough and another for prepping the pork.
Cast iron skillet or heavy-bottomed frying pan Perfect for getting an even, golden fry on your bread.
Dutch oven or deep skillet with lid Ideal for slowly simmering the pork until it’s fork-tender.
Tongs or slotted spoon For flipping fry bread safely.
Rolling Pin To shape the dough into rounds (a wine bottle or your hands can work in a pinch).
Paper towels and plate For draining excess oil after frying.
For the Navajo Fry Bread
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup warm water you may need a bit more or less
- 1 tablespoon vegetable oil optional, for softness
- Vegetable oil for frying at least 2 cups, depending on pan size
For the Green Chile Pork
- 2 pounds boneless pork shoulder or pork butt cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 cup roasted green chiles Hatch or Anaheim, chopped
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon oregano Mexican oregano preferred
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- Juice of 1/2 lime
- Fresh cilantro for garnish optional
Step 1: Make the Fry Bread Dough
In a large mixing bowl, combine the flour, baking powder, and salt. Slowly add the warm water while mixing with your hand or a spoon until a dough forms. It should be soft but not sticky. If it's too dry, add a little more water, one tablespoon at a time.
Once the dough comes together, cover it with a damp towel and let it rest for 30 minutes. This helps the gluten relax, making the dough easier to roll.
Step 2: Cook the Pork
While the dough rests, heat the oil in a Dutch oven over medium-high heat. Add the pork and brown it in batches to avoid crowding the pan. Once all pork is browned, remove it from the pan and set aside.
In the same pot, sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the roasted green chiles, cumin, oregano, salt, and pepper. Return the pork to the pot and add chicken broth.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, until the pork is tender and the sauce has thickened. Finish with a squeeze of lime juice and adjust seasoning as needed.
Step 3: Fry the Bread
Divide your rested dough into 6 equal pieces. Roll each piece into a ball, then flatten it into a circle about 6–8 inches in diameter. They don’t need to be perfectly round.
Heat about 1 inch of oil in a heavy-bottomed skillet over medium-high heat. To test if the oil is ready, drop in a small piece of dough—it should sizzle and puff up quickly.
Fry each dough round one at a time, flipping once, until golden brown on both sides (about 2–3 minutes per side). Drain on paper towels.
Step 4: Assemble the Dish
Place a piece of warm fry bread on a plate, then spoon a generous portion of green chile pork over the top. Garnish with chopped cilantro or a little shredded lettuce and tomato for extra crunch if desired.
Pairings
Navajo fry bread with green chile pork is rich and hearty, so lighter sides and drinks are ideal:
- Drinks: A tart hibiscus tea (agua de jamaica), sparkling lime soda, or a light Mexican lager will balance the savory pork.
- Sides: Pinto beans, elote (Mexican street corn), or a simple cabbage slaw with lime vinaigrette.
- Toppings: You can also serve this with sour cream, avocado slices, or shredded cheese for a fry bread taco style twist, much like a Navajo tacos recipe frybread variation.
If you're making a meal for guests, consider serving with a light dessert like fresh fruit, cinnamon-sugar fry bread pieces, or a honey drizzle on leftover bread.
FAQs
1. What’s the best cut of pork to use?
Boneless pork shoulder or pork butt is ideal. These cuts have the fat and connective tissue needed to break down during long, slow cooking, resulting in juicy, flavorful meat.
2. Can I use store-bought green chiles?
Yes. Roasted canned Hatch green chiles are a great shortcut. Just make sure to drain excess liquid before adding to the pork.
3. Is this similar to an Indian fry bread recipe authentic to Native Americans?
Yes. The fry bread in this recipe is modeled on traditional Navajo fry bread, which was developed under harsh conditions when the U.S. government forcibly relocated the Navajo people and provided only limited rations. Over time, it became a staple, and many tribes now have their own versions, including the fried bannock recipe used in First Nations cuisine.
4. Can I make the dough ahead of time?
Absolutely. You can prepare the dough a day in advance and store it in the fridge in a covered bowl. Let it come to room temperature before rolling and frying.
5. Is this the same as a fried cornbread recipe?
Not exactly. Fried cornbread includes cornmeal and has a different texture and flavor. Fry bread is more similar to a yeasted or baking powder dough, making it puffier and softer.
