An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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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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Cooking for 6 people


Pork Pozole

  • 2 oz. dried guajillo chili
  • 2 oz. dried ancho chili
  • 2 oz. chipotle in adobo
  • 3 bay leaves
  • 8 cloves garlic, roughly chopped
  • 2 tsp. cumin
  • 2 tbsp. Mexican oregano
  • 7 tbsp. salt
  • 3 lb. pork tenderloin
  • 1.5 qt. canned hominy


  • 1 bunch cilantro, chopped
  • 0.5 white onion, chopped
  • 5 limes, quartered
  • 1 small head red cabbage, shredded
  • 1 small head green cabbage, shredded
  • 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)

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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