Pork Pozole

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.