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Pork Pozole
Enjoy this brothy, spicy Mexican soup, served with an array of garnishes and corn tortillas.
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Ingredients
Pork Pozole
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2 oz. dried guajillo chili
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2 oz. dried ancho chili
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2 oz. chipotle in adobo
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3 bay leaves
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8 cloves garlic, roughly chopped
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2 tsp. cumin
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2 tbsp. Mexican oregano
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7 tbsp. salt
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3 lb. pork tenderloin
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1.5 qt. canned hominy
Garnish
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1 bunch cilantro, chopped
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0.5 white onion, chopped
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5 limes, quartered
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1 small head red cabbage, shredded
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1 small head green cabbage, shredded
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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)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
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.
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