Gallina Pinta Soup

Name: Gallina Pinta Soup
Prep time: 12 h
Total time: 14 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 pound pinto beans; 2 pounds beef (beef ribs, tail, breast meat, etc.); 1 red onion, whole; 6 cloves garlic, peeled; 2 green peppers (or some other you have on hand); 2 cups pozolero corn, cooked; 1 bunch of parsley; Salt and pepper; 1 teaspoon dried oregano; 1/2 cup of onions chopped; 2 chiltepín peppers chopped; 1 tablespoon parsley chopped; Salt; Juice of 1 lemon

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Prep 12 hr 0 min
Total 14 hr 0 min
Ingredients 14
Servings 6

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The gallina pinta soup is originally from Sonora, Mexico. It’s made with beef, which is simmered for a long time to release all its flavors and soften the pinto beans and pozolero corn. The broth ends up being incredibly delicious with ingredients like onion, garlic and chiles. It’s served with a salsa made from raw onions, peppers and herbs that give it an extra touch of flavor and color.

by Morena Cuadra

Updated Feb 14, 2017

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Ingredients

1 pound pinto beans
2 pounds beef (beef ribs, tail, breast meat, etc.)
1 red onion, whole
6 cloves garlic, peeled
2 green peppers (or some other you have on hand)
2 cups pozolero corn, cooked
1 bunch of parsley
Salt and pepper
1 teaspoon dried oregano

Salsa:

1/2 cup of onions chopped
2 chiltepín peppers chopped
1 tablespoon parsley chopped
Salt
Juice of 1 lemon

Directions

1

Soak the pinto beans in water and cover all night. Drain and cover with water again.
2

Put the meat in a pot, cover with water, bring to a boil over high heat for 1 hour.
3

Add the beans, onion, garlic, green peppers, pozolero corn and parsley. Half cover for 1 hour over medium heat. Season to taste and add the dried oregano.
4

If water begins to evaporate add boiling water. Do not pour cold water because it will delay the cooking of the beans.
5

For the sauce: Combine the chopped onion, washed and drained, chopped chiltepín peppers, parsley, salt and lemon juice in a bowl.
6

Serve immediately in bowls, pour a little of the sauce over the meat.