betos pozole
Posted by admin on January 4, 2010
betos pozole
Betos Pozole
Source: Chef Maria De La Torre, Betos Mexican Food, Reno, Nevada - Reno Gazette Journal
Serves 4 (large servings).
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
In a large pot, cover meat with water, add salt, bring to boil, cook three to four hours or until cooked thoroughly. Mix garlic, oregano and two cups of water in blender, add to cooked meat. 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. Add hominy to meat. Reheat to desired serving temperature.
Serve in individual bowls with garnishes, bread and tortillas, as desired.
The longer one lives, the more one realizes that nothing is a dish for every day. — Norman Douglas
