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Navajo Tacos with New Mexico Green Chile

Golden, puffy fry bread topped with slow-braised pork in smoky green chile sauce. A bold, authentic Southwestern classic.
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Prep Time 45 minutes
Cook Time 5 hours
Total Time 5 hours 45 minutes
Servings: 6
Course: Dinner, Lunch, Main Course, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Green Chile Pork
  • 1 pork shoulder 3–4 lbs (preferably bone-in)
  • 3 tbsp vegetable oil
  • 4 roasted green chiles peeled and chopped (Hatch or Anaheim recommended)
  • ½ medium onion chopped and pureed
  • 2 cloves garlic minced
  • 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 enough to nearly cover the pork
  • ¼ cup cornstarch
  • 3 –4 tsp cold water for slurry
  • Salt and pepper to taste
For the Navajo Fry Bread
  • 3 cups flour
  • ½ cup dry powdered milk or substitute regular milk for the liquid
  • 1 tbsp baking powder
  • ½ cup warm water or milk
  • 1 –2 quarts oil for frying

Method
 

Prepare the Green Chiles
  1. 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.
Brown the Pork
  1. 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.
Build the Flavor Base
  1. 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.
Simmer the Stew
  1. 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.
Shred the Pork
  1. 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.
Thicken the Sauce
  1. 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.
Make the Fry Bread
  1. 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.
Fry the Bread
  1. 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.
Assemble the Navajo Tacos
  1. 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.