Gallina Pinta

• 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

For the Salsa

• 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

Toppings:

• 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