Gallina Pinta
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
10 servings
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Calories
412 kcal
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Course
Main Course
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Cuisine
Mexican
Gallina Pinta
Description
This recipe starts by simmering assorted beef cuts with pinto beans and flavoring agents such as onion, Anaheim pepper, garlic bulb, bay leaves, and cilantro, creating a rich and umami-packed broth. After removing the aromatics, hominy and spices are added and cooked until everything becomes very tender, allowing the flavors to meld deeply.
A salsa made from pureed Roma tomatoes, onion, garlic, and spices is incorporated, adding brightness and a subtle acidity to the broth. The variety of beef cuts, including beef shank, oxtail, and chuck roast, contributes to a layered mouthfeel from both meat and gelatinous textures.
Gallina Pinta is traditionally enjoyed with garnishes like minced onion with lime juice, radish, cilantro, and chiltepin pepper, alongside tostadas or bolillo bread, to complement the rich soup with fresh and crunchy elements.
The salsa enhances the broth’s flavor and adds a slight color variation. Preparing it near the end of cooking preserves its freshness. This recipe yields a deeply flavored, hearty soup ideal as a main course for gatherings or comforting meals.
Ingredients
- 1 Lb chuck roast cut into 2 inch cubes
- 1 ½ Lb Oxtail
- 1 ½ Lb beef shank Chamorro
- 1 Lb pinto beans pre-soaked for a few hours if time allows
- 1 white onion peeled with a small cut at one of the ends, medium
- 1 Anaheim pepper also called chile verde
- 1 garlic bulb cut a little bit of the top
- 2 bay leaf
- 1 cilantro optional: tied up with twine, bunch, plus more for serving
- 1 hominy large can (110 oz), cooked
- 1 ½ Tbsp beef bouillon powder or chicken bouillon powder
- 2 Tbsp kosher salt or more to taste
- 1 tsp black pepper
- 1 tsp oregano
For the Salsa
- 2 Roma tomato
- ½ green chile
- ½ onion medium, cebolla
- 2 garlic cloves
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup beef broth from the cooking soup
Toppings:
- onion minced; lime juice a must; pick your favorite
- cilantro
- radish
- lime juice
- chiltepin pepper
- tostada for serving
- bolillo bread for serving
- 1 tsp chicken bouillon powder or beef bouillon powder
Instructions
- Place the beef in a large stockpot and pour in about 16 cups (4 liters) hot water.
- Bring it to a boil and with a spoon remove all of the foam that forms on top of the pot.
- 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.
- When the beans are tender, (about 1.5 to 2 hours), remove the onion, green chile, garlic and bunch of cilantro. Discard.
- Remove the onion, green chile, garlic and bunch of cilantro. Discard.
- Add the hominy, bullion, salt & pepper and oregano.
- Add the tomato salsa to the gallina pinta (See instructions below)
- Cover and cook for 30 more minutes or until the beans & meat are very soft.
- Serve hot and garnish with your favorite toppings and serve with tostadas or toasted bolillos.
Salsa (Make this salsa once the beef is almost all done cooking and the broth has developed)
- In a blender, puree the tomatoes, onion, garlic, spices and 1 cup of the beef broth.
- In a small saucepan, add one tablespoon of oil and when hot, add the pureed salsa. Add it carefully since it may splatter.
- Cook for about 5 minutes on medium heat.
Notes
- Adding the fresh tomato salsa to the broth is optional but highly recommended for depth of flavor and subtle color.
- Serve with traditional toppings like minced onion with lime juice, cilantro, radishes, and chiltepin pepper for authentic taste and texture contrast.
- Serve alongside tostadas or toasted bolillo bread to balance the richness of the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 3cups bowl | |
| Calories | 412kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 75mg | 25% |
| Sodium | 1256mg | 52% |
| Potassium | 200mg | 4% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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