Northern Pozole

Name: Northern Pozole
Prep time: 380 min
Cook time: 180 min
Yield: 8
Cuisine: Mexicana
Ingredients: water, to cook the pancita; 1 1/2 kilos beef belly; 1 onion, to cook the pancita; 1 garlic head, to cook the pancita; 1 kilo parboiled corn; water, to cook the pozole; 6 guajillo chiles, to cook the pozole; 2 árbol chiles, for the marinade; 2 cloves garlic, roasted, for the marinade; 1/4 onions, roasted, for the marinade; 1 tablespoon Mccormick® oregano, for the marinade; McCormick® pepper salt, for the marinade; onion, for serving; radish, for serving; lettuce, for serving; Mccormick® oregano, for serving; lime, for serving

McCormick®

Have you ever tried the famous Northern Pozole? Don’t miss out on this delight of Mexican cuisine, as it is prepared with the same ingredients as traditional red pozole, but also includes a touch of pancita. Now you know, it’s time to pay homage to Mexican cooking with this Northern Pozole.

Did you know? Both pozole and pancita are very popular Mexican broths that can be enjoyed at any time of the day. Both recipes are characterized by having a spicy touch and are seasoned with oregano, lime, onion, and more.

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Reviewed by Editorial Team of Kiwilimón

Published: 03-09-2024

Preparation

3h 20 mins

Low

Cook the beef pancita in a pot over medium heat with onion, garlic, and salt for 3 hours; if using a pressure cooker, cook for 30 minutes. Set aside. Cook the pozole corn over medium heat for 2 hours or until the grain bursts; if you want to do it in a pressure cooker, then cook for 35 minutes. Set aside.