Beto’s Mexican Food Pozole Recipe
Beto’s Mexican Food Pozole is a flavorful, hearty soup made with hominy and tender pork, served with fresh garnishes like cabbage, radishes, and lime for a comforting and authentic Mexican dining experience.
Make this Straight-From-the-Restaurant Beto’s Mexican Food Pozole Recipe at home and your Pozole will taste just like Beto’s Mexican Food.
Photo by Jeremy Brooks
Beto’s Mexican Food Pozole
A Local & Regional Favorite Mexican Copycat Recipe
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Straight-From-the-Restaurant
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Beto’s Mexican Food Pozole Recipe is a Straight-From-the-Restaurant Recipe.
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Beto’s Mexican Food
Beto’s Mexican Food in Reno, Nevada, is a beloved local eatery known for its authentic, no-frills approach to Mexican cuisine. Established in 1996 by the Rodriguez family, Beto’s quickly became popular for its traditional recipes, generous portions, and affordable prices. The restaurant reflects the family’s roots in Jalisco, Mexico, with a focus on home-style cooking and a casual, friendly atmosphere that welcomes everyone from locals to tourists passing through Reno.
Located on the north side of Reno, Beto’s stands out for its unassuming exterior, but the food is what draws in crowds. The menu emphasizes flavorful, authentic Mexican dishes, including popular favorites like tacos, burritos, enchiladas, and tamales. One of Beto’s standout offerings is their tacos al pastor, which are known for their perfectly marinated pork, cooked on a traditional spit and served with fresh toppings. Another customer favorite is their carne asada fries, a hearty, indulgent dish that perfectly blends Mexican flavors with an American twist.
The atmosphere at Beto’s is laid-back and family-friendly, with simple décor that focuses attention on the quality of the food. Over the years, Beto’s has earned a loyal following not just in Reno but among visitors who appreciate authentic Mexican food that feels homemade. It’s a go-to spot for those looking for a quick, satisfying meal that captures the essence of Mexican street food with bold flavors and a welcoming vibe.
Pozole
Mexican Pozole is a traditional soup with deep roots in pre-Hispanic Mesoamerica, believed to have originated with the Aztecs and other indigenous groups. Historically, pozole was made for special religious ceremonies, and early versions may have used human meat in rituals, but after the Spanish colonization, pork became the primary meat in the dish. The word “pozole” comes from the Nahuatl word *pozolli*, meaning “foam,” which refers to the appearance of hominy (dried maize kernels) when cooked.
Pozole is most commonly associated with central Mexico, particularly in states like Jalisco, Michoacán, and Guerrero. It is a dish often served during holidays and celebrations, such as Mexican Independence Day and Christmas, making it a comfort food that brings people together.
There are three main styles of pozole: *pozole rojo* (red), made with chiles like guajillo and ancho; *pozole verde* (green), using tomatillos and cilantro; and *pozole blanco* (white), which forgoes the additional sauces for a more subtle flavor. The dish usually features hominy, pork or chicken, and is garnished with fresh toppings like lettuce, radishes, lime, and avocado.
Its enduring popularity comes from its rich, hearty flavor, cultural significance, and the way it balances simplicity with the opportunity for personalization through various garnishes and regional styles.
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Beto's Mexican Food Pozole Recipe
Ingredients
- 2 pounds Pork Meat (Beto's Pozole includes shredded pork ears and feet)
- 1/4 cup Salt to taste
- 1 tablespoon fresh Garlic
- 1 tablespoon Oregano
- One 6-pound 12-ounce can White Hominy
- 4 California Wonder Peppers
- Shredded Lettuce to serve
- Sliced or quartered Radishes to serve
- Lime Halves or wedges to serve
- Chopped Onions to serve
- Bread to serve
- Tortillas to serve
Instructions
- Place meat in a large pot. Cover meat with water.
- Add salt.
- Place over medium high heat and bring to boil. Cook 3 to 4 hours, or until cooked thoroughly.
- Place garlic, oregano and two cups of water in blender. Blend until puréed. Add mixture to cooked meat.
- Soak peppers in hot water for 30 minutes. Place peppers in a blender with a small amount of water. Purée. Drain and add to the meat.
- Add hominy to meat. Reheat to desired serving temperature.
- Serve in individual bowls with lettuce, radishes, limes, onions, bread and tortillas, as desired.
Beto's Mexican Food Pozole
A Local & Regional Favorite Mexican Copycat Recipe
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Photo of “Pozole” is by Jeremy Brooks and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Thank you, Jeremy. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Chef Maria De La Torre, Beto’s Mexican Food, Reno, Nevada. Recipe source – often, but not exclusively, the restaurant’s website, a magazine or newspaper article, a promotional video or a promotional book or handout – is presumed to be honest (this is the recipe used in the restaurant or a scaled down “home version” of a larger recipe) and accurate (no mistakes were made in the presentation). Recipe has been changed only to fit the style and format of this website – Ingredients and instructions are exactly the same as presented in the shared recipe. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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