An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

Read More

Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

Read More

American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

Read More
Recipes

Pork Pozole

Enjoy this brothy, spicy Mexican soup, served with an array of garnishes and corn tortillas.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
  • Previous
  • Next
Cooking for 6 people

Ingredients

Pork Pozole

  • 2 oz. dried guajillo chili
  • 2 oz. dried ancho chili
  • 2 oz. chipotle in adobo
  • 3 bay leaves
  • 8 cloves garlic, roughly chopped
  • 2 tsp. cumin
  • 2 tbsp. Mexican oregano
  • 7 tbsp. salt
  • 3 lb. pork tenderloin
  • 1.5 qt. canned hominy

Garnish

  • 1 bunch cilantro, chopped
  • 0.5 white onion, chopped
  • 5 limes, quartered
  • 1 small head red cabbage, shredded
  • 1 small head green cabbage, shredded
  • corn tortillas

1 Food Prep

First, prepare your garnishes and set aside.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 400°F (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Fill a large 12” Dutch oven with 4 quarts of water and place directly over the coals.

  • Next, heat 2 tbsp. of olive oil in a medium-size cast iron skillet.

  • Remove the stems from the chilis, and roast them in the cast iron skillet with the garlic and chipotle in adobo.
  • Cook, stirring often for about 3–5 minutes, then add 2–3 cups of water. Allow the skillet to sit over the heat for a few minutes, then remove it from the grill.

  • Next, rub the pork with olive oil and season it with salt and pepper.
  • Grill each side of the pork for 3–4 minutes, then remove it from the heat, and cube it into thick chunks.

  • While the pork is cooking, put the chilies in a blender and push them through a strainer into the Dutch oven.
  • Next, add the pork, bay leaf, oregano, salt and cumin into the Dutch oven.
  • Then, add the rinsed hominy, stirring occasionally, and let it simmer for 1 hour. (You may need to remove the grate and place the Dutch oven over 5–8 coals to contract more heat.)

  • The pozole is ready when the pork reaches an internal temperature of 145°F on a digital meat thermometer.

  • Warm the corn tortillas and serve the pozole in individual bowls topped with the garnishes and a squeeze of lime.

Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

Reviews
0.0
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 131.66ms
  • REVIEWS, PRODUCT
  • bvseo-msg: HTTP status code of 404 was returned;
Background

Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.