Gallina Pinta Soup

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

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. MORE + LESS -

Ingredients

pound pinto beans

pounds beef (beef ribs, tail, breast meat, etc.)

red onion, whole

cloves garlic, peeled

green peppers (or some other you have on hand)

cups pozolero corn, cooked

bunch of parsley

Salt and pepper

teaspoon dried oregano

Salsa:

1/2

cup of onions chopped

chiltepín peppers chopped

tablespoon 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.