Pork Pozole

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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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