Print Recipe

Beto's Pozole



  • 2 pounds pork meat (includes shredded pork ears and feet)
  • 1/4 cup salt (or as desired)
  • 1 tablespoon oregano
  • 1 tablespoon fresh garlic
  • 1 large (6 pound, 12 ounce) can white hominy
  • 4 California peppers
  • Garnishes: shredded lettuce, radish quarters, lime halves, chopped onions


  1. In a large pot, cover meat with water, add salt, bring to boil, cook three to four hours or until cooked thoroughly.
  2. Mix garlic, oregano and two cups of water in blender, add to cooked meat.
  3. Soak peppers in hot water for 30 minutes, then puree in a blender with a small amount of water, drain and add to the meat.
  4. Add hominy to meat. Reheat to desired serving temperature.
  5. Serve in individual bowls with garnishes, bread and tortillas, as desired.

Yield: 4 large servings

Source: Chef Maria De La Torre, Beto's Mexican Food, Reno, Nevada - Reno Gazette Journal


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.