From craving to table
Instructions
- 1
Heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat. Add pork, sear until browned on all sides, about 5 minutes.
- 2
Add diced onion and cook until softened, about 3 minutes. Stir in garlic, cumin, chili powder, paprika, coriander, salt, black pepper, and cayenne. Cook for 1 minute until fragrant.
- 3
Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes, or until pork is fork-tender.
- 4
While pork is cooking, prepare the fry bread. In a large bowl, mix flour, baking powder, and salt. Gradually add warm water and stir into a soft dough.
- 5
Turn dough onto a floured surface and knead for 2 minutes. Divide into 6 balls, then flatten each to a round disk about 1/2-inch thick.
- 6
Heat 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry each bread round one at a time until golden and puffed, about 1-2 minutes per side. Drain on paper towels.
- 7
Remove pork from pot and shred using two forks. Return to pot and stir into the sauce.
- 8
To assemble, top each fry bread with shredded pork, lettuce, tomatoes, cheese, sour cream, and cilantro. Serve immediately.