Bill's Famous Posole' Recipe and Connie's Frybread Recipe

 

 

 

 

Bill's Famous Posole' with Frybread

 Bill's Famous Posole with Frybread is a great meal for a cold winter day, or really anytime.  The best thing to do when using one of our recipes is to follow it exactly.  Please don't substitute anything, or it won't taste the way it's supposed too.  I don't always have the photos to go with all the recipes that I'll be posting on this blog, but whenever possible, I will post what photos I do have.  They won't always be step by step pics, but I'll get better with this thing as I go.  So for today, here is the Posole' recipe and the frybread recipe too.

1/2 pkg. of frozen posole (32oz.) bag or dried posole or canned golden hominy

2 qts. water

2 1/2 to 3 lbs. pork, browned and cut into bite size chunks

8 to 10 roasted, peeled and seeded green chiles, chopped

1 med. onion, chopped

1 clove garlic, chopped

1 or 2 (16oz.) canned stewed tomatoes, diced

Boil posole about 2 hrs., until it pops.  Add pork, onion and garlic.  Boil until meat is cooked, about 1 hr. on medium heat.  Add chiles and tomatoes, season with salt to taste.

Be sure to clean the chiles.

I use pork steak, the fat adds more flavor.

Bite size chunks.  It will finish cooking in the pot.

Now for the Frybread recipe.  I cook like my grandmother cooked, with my hands.  I use my hands to measure, so these measurements are approximate, not accurate.  The old ones always say if you want to make good frybread, you must make it often or you will lose your touch.  It's true.  Use Crisco to fry it in, not oil, but shortening only.  Any other shortenings or oils saturate the bread too much.  Eyeball it and after awhile you'll be making goot frybread.

3 cups all purpose flour

1 heaping tablespoon sugar

pinch of salt

1 heaping tablespoon baking powder

enough warm water to make a sticky dough

Mix all dry ingredients together by hand, then gradually add enough warm water to make a sticky dough.  Don't mix too much, just enough to get everything wet.  Cover bowl with a damp tea towel and set aside in a warm area for about 2 hrs.  

Place a large cast iron skillet on high heat and fill with Crisco shortening, until melted and about 1 1/2 inch deep.  Let the shortening get hot.  While the shortening is melting, lay out a tea towel on the countertop or table top and dust with a good layer of flour.  Dump the dough out on the towel and sprinkle with more flour and knead just enough to be able to handle the dough.  The trick here is to handle the dough as little as possible.  Roll it out to about 1/4 inch thickness and use a pizza cutter to cut dough into squares.  By now the shortening should be really hot.  Take each piece of dough and shake off the excess flour and stretch it just a bit before carefully laying it in the hot grease.  Put as many pieces as you want into the grease.  Let cook until golden brown on each side.  Flip only once.  Remove from grease and place into a large bowl lined with papertowels to soak up the grease.  Serve hot with Posole, gravy, soups, stews, or with butter or honey.

Notice the Pepsi and the honey jar?