Navajo Tacos with Chili Verde Sauce

Fry Bread,
1 (40 1/2 oz) can refried beans
5 cups shredded Colby cheese
1 large head iceberg lettuce, shredded
2 large avocados, pitted, peeled, diced
2 large tomatoes, diced
1/2 to 3/4 cup chopped green onions
3 cups Chili Verde Sauce, heated
1 pint sour cream

Fry Bread:
4 cups flour
1 T. salt
1/3 cup shortening
1 1/2 cups warm water
Vegetable oil for deep-frying
 
Prepare Fry Bread; keep warm.  In a medium saucepan, warm beans until heated through.  To assemble each taco, place 1 piece of Fry Bread on a plate, top with bean, Chili Verde Sauce, cheese, lettuce, avocados, tomatoes, green onions, olives and sour cream.

Fry Bread:
In a large bowl, stir together flour and salt.  Using pastry blender, cut in shortening until mixture resembles cornmeal.  Add warm water to make a soft, but not sticky dough.  Let dough rest 15 minutes.  Divide dough in to 16 equal portions; shape each into a ball.  In a large skillet, heat 1/2 inch of oil to 375.  Roll out dough balls.  Cook one at a time in the hot oil.  Fry until golden brown on 1 side.  Turn over; fry until browned on other side.  Drain on paper towel.

Chili Verde Sauce

Roast pork loin bones
1-2 cups cubed pork or 3 pork chops
8 cups water, chicken broth or leftover pork gravy or a combination
1/2 cup butter
1 large onion, chopped
3/4 cup flour
1 T. garlic salt
1 tsp. oregano
1 tsp. cumin
1 (4 oz) can diced green chiles
1 cup Picante sauce
1/2 cup water if necessary
Place pork bones and cubed pork or pork chops in a large pot.  Add 8 cups water, broth or gravy.  Bring to a boil; reduce heat.  Cover, simmer, 3-4 hours or until meat falls from bones.  Remove from heat; let stand until cool enough to handle.  Remove all bones from mixture, skim off fat.  In a medium skillet, melt butter.  Add onion, sauté until tender but not browned.  Stir in flour until blended.  Stir in garlic salt, oregano and cumin.  Add a small amount of broth from meat mixture, stirring with a whisk.  Then stir flour mixture into meat mixture in Dutch oven, blending until smooth.  Add chiles and Picante.  Heat until thickened, stirring frequently.  Add ½ cup more water, if necessary, to thin to desired consistency.