Gallina Pinta
Ingredients
- 1 Lb Chuck Roast (cut into 2 inch cubes)
- 1 ½ Lb Oxtail
- 1 ½ Lb Chamorro (Beef shanks)
- 1 Lb pinto beans (pre-soaked for a few hours if time allows)
- 1 medium white onion (peeled with a small cut at one of the ends. )
- 1 chile verde (anaheim pepper)
- 1 garlic head (cut a little bit of the top)
- 2 bay leaves
- 1 bunch of cilantro + more for serving (optional: tied up with twine)
- 1 large can (110 oz) cooked hominy
- 1 ½ Tbsp beef or chicken bouillon powder
- 2 Tbsp kosher salt (or more to taste)
- 1 tsp black pepper
- 1 tsp oregano
- 2 roma tomates
- ½ chile verde
- ½ medium cebolla
- 2 garlic cloves
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup beef broth from the cooking soup
- Pick your favorite: Minced onions, cilantro, radishes, lime juice (a must!) and chiltepin.
- Tostadas or bolillo for serving.
- 1 tsp chicken or beef bouillon powder
Steps
- 1
Place the beef in a large stockpot and pour in about 16 cups (4 liters) hot water.
- 2
Bring it to a boil and with a spoon remove all of the foam that forms on top of the pot.
- 3
Once the foam has been removed, add the beans, the whole onion, green chile, garlic head, bay leaves and cilantro. Cook on medium heat covered.
- 4
When the beans are tender, (about 1.5 to 2 hours), remove the onion, green chile, garlic and bunch of cilantro. Discard.
- 5
Remove the onion, green chile, garlic and bunch of cilantro. Discard.
- 6
Add the hominy, bullion, salt & pepper and oregano.
- 7
Add the tomato salsa to the gallina pinta (See instructions below)
- 8
Cover and cook for 30 more minutes or until the beans & meat are very soft.
- 9
Serve hot and garnish with your favorite toppings and serve with tostadas or toasted bolillos.
- 10
In a blender, puree the tomatoes, onion, garlic, spices and 1 cup of the beef broth.
- 11
In a small saucepan, add one tablespoon of oil and when hot, add the pureed salsa. Add it carefully since it may splatter.
- 12
Cook for about 5 minutes on medium heat.