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Gallina Pinta Soup
Prep 12hr0min
Total14hr0min
Ingredients14
Servings6
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.
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Ingredients
1pound pinto beans
2pounds beef (beef ribs, tail, breast meat, etc.)
1red onion, whole
6cloves garlic, peeled
2green peppers (or some other you have on hand)
2cups pozolero corn, cooked
1bunch of parsley
Salt and pepper
1teaspoon dried oregano
Salsa:
1/2cup of onions chopped
2chiltepín peppers chopped
1tablespoon parsley chopped
Salt
Juice of 1 lemon
Directions
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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.
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Use only one type of meat or several cuts.
You can use pork in this soup.
Instead of water, cook the soup in meat or vegetable stock.
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No nutrition information available for this recipe
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