Coal-Roasted Chuckbox Pozole-Stuffed Onions Recipe

Name: Coal-Roasted Chuckbox Pozole-Stuffed Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 extra large sweet onions; 1 pound thinly cut pork sirloin steak, cubed; 2 teaspoons coarse kosher salt; Black pepper to taste; 1/2 teaspoon ground cumin; 1 cup boxed cornbread stuffing mix; 2 tablespoons mild green chile powder; 3 large poblano chiles, roasted, peeled, and seeded *; 1 15.5-ounce can of hominy, drained; 1/4 cup sweet red pepper, chopped; 1/2 cup aged cotija cheese, grated; Cilantro - garnish (optional); Avocado - garnish (optional); Other Materials:; Measuring cup; Ice cream scoop or spoon; Foil; Sharp knife; Large mixing bowl; Can opener; Small fire shovel

Servings: persons

4 extra large sweet onions
1 pound thinly cut pork sirloin steak, cubed
2 teaspoons coarse kosher salt
Black pepper to taste
1/2 teaspoon ground cumin
1 cup boxed cornbread stuffing mix
2 tablespoons mild green chile powder
3 large poblano chiles, roasted, peeled, and seeded *
1 15.5-ounce can of hominy, drained
1/4 cup sweet red pepper, chopped
1/2 cup aged cotija cheese, grated
Cilantro - garnish (optional)
Avocado - garnish (optional)
Other Materials:
Measuring cup
Ice cream scoop or spoon
Foil
Sharp knife
Large mixing bowl
Can opener
Small fire shovel

1
1. Slice tops off onions 1/4 of the way down and slice roots from bottom so they sit without rolling over. Peel skins from onions. Cut an 'X' into the center, using a spoon or ice cream scoop to remove the center portion, leaving walls approximately 1/2-inch thick. Dice 1/4 cup of onion from centers and store the remaining onion for use in another recipe.
2
2. Mix diced onion with pork, salt and pepper, cumin, stuffing mix, chile powder, poblano chiles, hominy, red pepper and cheese. Fill each onion bowl with mixture. Wrap onions in large squares of heavy duty foil, bringing seams together on top by flattening the foil slightly. Keeping wrapped onions upright and nestle each on hot coals. With a small shovel, top each onion with 1-2 hot coals.
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3. Cook approximately 30 minutes, or until a meat thermometer inserted into center registers 175-180 degrees. Remove from coals, carefully open foil and serve. Garnish with cilantro and avocado, if desired. Enjoy!
4
Estimated Cook Time: 30 minutes
5
Wine Pairing Varietal: Redwood Creek 2005 Pinot Noir
6
*Lyon roasts big batches of poblanos on her grill or in her broiler, freezes them with the skins on, and then thaws and peels as needed for recipes. You could also roast them over a gas flame.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 extra large sweet onions, 1 pound thinly cut pork sirloin steak, cubed, 2 teaspoons coarse kosher salt, Black pepper to taste, and more.

Yes, Coal-Roasted Chuckbox Pozole-Stuffed Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coal-Roasted Chuckbox Pozole-Stuffed Onions

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