Pork Pozole
Let's get grilling
1
Fire up the charcoal grill using Kingsford charcoal and heat to 400°F.
2
In large 12 inch Dutch oven fill with 4 quarts of water and place over coals.
3
Next, heat cast iron skillet with 2 tablespoons of olive oil
4
Remove stems from chilies and roast in cast iron skillet with garlic and chipotle in adobo.
5
Cook and stir often for about 3-5 min then add 2-3 cups of water. Allow to sit over heat for a few more minutes, then remove from grill.
6
Next, rub pork with olive oil and season with salt and pepper.
7
Grill each side for 3-4 minutes. Remove from heat and cube up into thick chunks.
8
Then while pork is cooking,blend up chilies and push through strainer in Dutch oven.
9
Add pork, bay leaf, oregano, salt and cumin.
10
Add rinsed hominy stirring occasionally and simmer for 1 hour.
11
Warm corn tortillas and serve pozole in a bowl topped with garnishes and squeeze of lime.
Cooking for 6 people
Ingredients
Pork Pozole
-
dried guajillo chili
2 oz.
-
dried ancho chili
2 oz.
-
chipotle in adobo
2 oz.
-
bay leaves
3
-
garlic, roughly chopped
8 cloves
-
cumin
2 tsp.
-
Mexican oregano
2 tbsp.
-
salt
7 tbsp.
-
pork tenderloin
3 lb.
-
canned hominy
1.5 qt.
Garnish
-
cilantro, chopped
1 bunch
-
white onion, chopped
0.5
-
limes, quartered
5
-
red cabbage, shredded
1 small head
-
green cabbage, shredded
1 small head
-
corn tortillas
Note: You may need to remove grate and place Dutch oven over 5-8 coals to contract more heat. Credit: Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford
For safe meat preparation, reference the USDA website.
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