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Gallina Pinta
author
Maricruz Avalos Flores
6
This tasty gallina pinta is made with hominy corn, beans, and beef. Delicious, practical, and simple to prepare.
prep
10
minutes
minutes
cook
2
hours
hours
30
minutes
minutes
total
2
hours
hours
40
minutes
minutes
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Ingredients
▢
1 ½
lb
beef oxtail
▢
1
lb
chuck roast
(cut into chunks)
▢
1 -10
oz
can hominy
(rinsed)
▢
½
lb
pinto beans
▢
1
green hot pepper
(Anaheim, jalapeño, etc.)
▢
1
medium
onion
(peeled)
▢
1
small
garlic knob
▢
1
bunch
cilantro
▢
1
medium
tomato
▢
1
tsp
black peppercorns
▢
¼
tsp
ground cumin
▢
½
Tbsp
oregano
▢
salt
(as needed)
For garnish
▢
1
medium
onion
(chopped)
▢
1
bunch
cilantro
(chopped)
▢
limes
(cut into wedges)
▢
chiltepin chiles
(or chili flakes)
Instructions
Place beans in a bowl and cover with water. Leave them soak until needed.
Add the meat to a large stockpot. Add water to cover for about 2-inches. Turn heat to high and bring to a boil.
Add tomato, chili pepper, onion, cilantro, garlic, and salt. Reduce the heat to medium-low and simmer for 1 hour.
During the cooking, skim off the the foam that raises to the top and discard.
After one hour, remove the onion, tomato, and chili pepper, and place them in a blender.
Add peppercorns, oregano, and cumin. Pour in 1 cup of water and blend until smooth.
Using a fine sieve, strain the sauce into the pot.
Remove the beans from the soaking water and add them to the pot as well. Cook for 1 more hour.
After one hour has passed, add the hominy and keep cooking for 30 minutes.
Make sure the meat is falling from the bones, and the beans and hominy are cooked through. Then adjust with salt to taste and turn off the heat.
Serve
Ladle the soup into bowls making sure you add also enough meat and broth.
Top with chopped onions and cilantro. Add a squeeze of lime and some dried chilies.
Nutrition Information
Calories:
535
kcal
|
Carbohydrates:
24
g
|
Protein:
55
g
|
Fat:
25
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
177
mg
|
Sodium:
480
mg
|
Potassium:
561
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
239
IU
|
Vitamin C:
9
mg
|
Calcium:
88
mg
|
Iron:
8
mg
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