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 ounces
  • dried ancho chili
    2 ounces
  • chipotle in adobo
    2 ounces
  • bay leaves
    3
  • garlic roughly chopped
    8 cloves
  • cumin
    2 teaspoons
  • Mexican oregano
    2 tablespoons
  • salt
    6-8 tablespoons
  • pork tenderloin
    3 lbs
  • canned hominy
    1-2 quarts

Garnish

  • cilantro chopped
    1 bunch
  • white onion chopped
    1/2
  • limes quartered
    4-6
  • 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

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