Last Updated on August 22, 2025 by Casia Valdés
When it comes to Southwestern comfort food, few dishes can match the bold, rustic charm of a Navajo Taco loaded with tender pork smothered in rich New Mexico green chile. This recipe brings together two beloved traditions: the golden, crispy yet soft fry bread of the Navajo Nation and the smoky, slightly spicy green chile stew that New Mexico is famous for. The result is a dish that’s hearty enough for a main course, festive enough for gatherings, and so delicious you’ll be tempted to make it a weekend tradition. Imagine tearing into warm fry bread that’s been fried to perfection, then piling on generous spoonfuls of slow-cooked pork shoulder swimming in a chile-infused broth. Top it off with cheese, lettuce, tomatoes, or sour cream, and you’ve got a meal that hits every texture and flavor note from savory to spicy, soft to crispy.
Table of Contents
Why You’ll Love This Recipe
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Authentic Southwest Flavor: Roasted Hatch or New Mexico green chiles bring a signature smoky heat.
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Slow-Braised Pork Perfection: Tender, juicy, and seasoned to the core.
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Crispy, Puffy Fry Bread: A traditional base that’s satisfying all on its own.
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Customizable Toppings: Add lettuce, tomatoes, cheese, sour cream, or avocado.
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Perfect for Gatherings: Big-batch friendly for family dinners or potlucks.
Ingredients (Serves 6–8)
For the Green Chile Pork
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1 pork shoulder, 3–4 lbs (preferably bone-in)
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3 tbsp vegetable oil
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4 roasted green chiles, peeled and chopped (Hatch or Anaheim recommended)
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½ medium onion, chopped and pureed
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2 cloves garlic, minced
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1 bay leaf
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4 sprigs fresh oregano
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1 tbsp medium-heat red chile powder
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1 can Rotel tomatoes
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1–2 tbsp chicken base
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1 tsp garlic salt
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4–7 cups water (enough to nearly cover the pork)
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¼ cup cornstarch
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3–4 tsp cold water (for slurry)
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Salt and pepper, to taste
For the Navajo Fry Bread
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3 cups flour
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½ cup dry powdered milk (or substitute regular milk for the liquid)
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1 tbsp baking powder
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½ cup warm water or milk
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1–2 quarts oil for frying
Step-by-Step Instructions
1. Prepare the Green Chiles
Before starting the stew, roast your green chiles if not already done. Wear gloves to avoid irritation, remove the stems, and gently squeeze out most of the seeds. Peel off the skins, leaving a few bits for extra flavor. Chop the chiles and set aside.
2. Brown the Pork
Heat the vegetable oil in a large stockpot over medium heat. Season the pork shoulder generously with salt and pepper, then sear on all sides until deep golden brown. This step locks in flavor.
3. Build the Flavor Base
Add the chopped onion to the pot and sauté until translucent, about 2–3 minutes. Stir in the garlic, cooking briefly to avoid burning. Deglaze the pot with 1 cup of water, scraping up any browned bits from the bottom.
4. Simmer the Stew
Add chicken base, bay leaf, oregano, garlic salt, red chile powder, chopped green chile, and Rotel tomatoes. Return the pork to the pot and pour in enough water to nearly cover it. Bring to a boil, then reduce to a gentle simmer, cover, and cook for about 3 hours, stirring occasionally.
5. Shred the Pork
Once the pork is fork-tender and falling off the bone, remove it from the pot. Shred with two forks, discarding any excess fat or bone. Return the shredded meat to the pot.
6. Thicken the Sauce
Mix cornstarch with cold water to make a slurry. Add it to the pot, stirring well until the sauce reaches your desired consistency. Let simmer for another 30–60 minutes on low for flavors to meld. Taste and adjust seasoning with salt and pepper.
7. Make the Fry Bread
In a large bowl, combine the flour, powdered milk, and baking powder. Slowly add warm water or milk, mixing until a dough forms. If sticky, add more flour. Knead briefly until smooth, but don’t overwork it. Cover with a damp cloth and let rest for 30 minutes to 2 hours.
8. Fry the Bread
Heat oil in a deep fryer or cast iron skillet to 375°F (190°C). Divide the dough into golf ball-sized pieces and flatten to ¼-inch thick rounds. Fry one at a time for about 1 minute per side, until golden brown and puffy. Drain on paper towels.
9. Assemble the Navajo Tacos
Place a warm fry bread on each plate. Top generously with green chile pork, then add toppings like shredded lettuce, diced tomatoes, shredded cheese, sour cream, or avocado slices. Serve immediately.
Pro Tips for Success
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Roast Chiles Ahead: Save time by roasting and peeling green chiles the day before.
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Don’t Overwork Dough: Over-kneading fry bread dough can make it tough.
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Monitor Oil Temperature: Too hot will burn bread before it’s cooked inside; too cool will make it greasy.
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Use Bone-In Pork: Adds deeper flavor to the broth.
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Make It Spicier: Add extra green chiles or a diced jalapeño for heat.
Serving Suggestions
Pair with a side of pinto beans or calabacitas (New Mexican squash with corn). For drinks, try iced tea, horchata, or a light beer to balance the spice.
Storage & Leftovers
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Green Chile Pork: Store in an airtight container in the fridge for up to 4 days, or freeze for 3 months.
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Fry Bread: Best eaten fresh, but can be wrapped in foil and reheated in a warm oven.
Why This Recipe Works
Slow-braising the pork with both green and red chile flavors creates a balanced heat and depth that complements the rich fry bread. The combination of tender, juicy meat with the crispy-soft bread makes every bite satisfying and memorable.
Recipe FAQ
Q: Can I use chicken instead of pork?
A: Yes, boneless skinless chicken thighs work well and cut cooking time in half.
Q: Can I bake the fry bread instead?
A: Traditional fry bread is fried, but you can bake at 400°F for 10–12 minutes for a lighter option.
Q: What’s the best chile for authentic flavor?
A: Hatch green chiles from New Mexico are ideal for the smoky, slightly sweet taste.
Q: Can I make this ahead for a party?
A: Yes, prepare the pork ahead and fry the bread just before serving.
Final Thoughts
A Navajo Taco with New Mexico Green Chile isn’t just dinner—it’s an experience of textures, traditions, and bold flavors. The crispy yet tender fry bread, the slow-braised chile pork, and the customizable toppings make it a crowd-pleaser you’ll return to again and again. Perfect for family dinners, cultural celebrations, or a weekend indulgence, this recipe delivers Southwestern comfort at its finest.
Navajo Tacos with New Mexico Green Chile
Ingredients
Method
- Before starting the stew, roast your green chiles if not already done. Wear gloves to avoid irritation, remove the stems, and gently squeeze out most of the seeds. Peel off the skins, leaving a few bits for extra flavor. Chop the chiles and set aside.
- Heat the vegetable oil in a large stockpot over medium heat. Season the pork shoulder generously with salt and pepper, then sear on all sides until deep golden brown. This step locks in flavor.
- Add the chopped onion to the pot and sauté until translucent, about 2–3 minutes. Stir in the garlic, cooking briefly to avoid burning. Deglaze the pot with 1 cup of water, scraping up any browned bits from the bottom.
- Add chicken base, bay leaf, oregano, garlic salt, red chile powder, chopped green chile, and Rotel tomatoes. Return the pork to the pot and pour in enough water to nearly cover it. Bring to a boil, then reduce to a gentle simmer, cover, and cook for about 3 hours, stirring occasionally.
- Once the pork is fork-tender and falling off the bone, remove it from the pot. Shred with two forks, discarding any excess fat or bone. Return the shredded meat to the pot.
- Mix cornstarch with cold water to make a slurry. Add it to the pot, stirring well until the sauce reaches your desired consistency. Let simmer for another 30–60 minutes on low for flavors to meld. Taste and adjust seasoning with salt and pepper.
- In a large bowl, combine the flour, powdered milk, and baking powder. Slowly add warm water or milk, mixing until a dough forms. If sticky, add more flour. Knead briefly until smooth, but don’t overwork it. Cover with a damp cloth and let rest for 30 minutes to 2 hours.
- Heat oil in a deep fryer or cast iron skillet to 375°F (190°C). Divide the dough into golf ball-sized pieces and flatten to ¼-inch thick rounds. Fry one at a time for about 1 minute per side, until golden brown and puffy. Drain on paper towels.
- Place a warm fry bread on each plate. Top generously with green chile pork, then add toppings like shredded lettuce, diced tomatoes, shredded cheese, sour cream, or avocado slices. Serve immediately.
