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Gallina Pinta Soup

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Gallina Pinta Soup
  • 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.

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.

Expert Tips

  • tip 1
    Use only one type of meat or several cuts.
  • tip 2
    You can use pork in this soup.
  • tip 3
    Instead of water, cook the soup in meat or vegetable stock.

Nutrition Information

No nutrition information available for this recipe
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