Do the same with cilantro, then cut some limes into wedges and place them also in a bowl. Prep the garnishĬhop 1 medium onion, and place it in a small bowl. Or you can just serve it in large chunks with the soup, is up to you. You can remove the meat from the pot and shred it, then return it to the pot. Once the meat is falling from the bones, and the beans and hominy are cooked through, adjust with salt to taste and turn off the heat. So, if necessary, add more water to the pot. Make sure there’s enough water to continue the cooking for at least another hour.Īfter one hour, add the hominy, and again, make sure there’s enough liquid to cover the ingredients and continue with the cooking. You can also add it without straining, is up to you.ĭrain the beans and add them to the pot too. Pour in 1 cup of water and blend until smooth. Place them in a blender and add peppercorns, oregano, and cumin. Reduce the heat to medium-low and simmer for 1 hour.ĭuring the cooking, skim off the foam that rises to the top and discard.Īfter one hour has passed, remove the onion, tomato, and chili pepper. Turn heat to high and bring to a boil.Īdd tomato, Anaheim pepper, onion, cilantro, garlic, and salt. Add water to cover about 2-inches the meat. The beans need to soak for at least 1 hour while the meat is cooking. Place beans in a medium bowl and cover with water. But the core of the original recipe stays the same. Nowadays the recipe has changed and more ingredients have been added, like oregano, chili, onion, garlic, and some other types of meat or beans. Those busy people would only have to mix some of the most common ingredients of the region in no particular order to get a fulfilling and nutritious dish that will cover their needs from breakfast to dinner. Generally, women created new stews that varied in complexity, some of these stews were not very practical for the rancheros who had to leave their homes for days, looking for cattle to tame.Īs they needed to create an easy-to-prepare meal during their travels, the gallina pinta became one of the best options, it was a very simple one-pot dish compared to some more complex Mexican dishes. Legend has it this dish was created by men instead of women. Sonora, its place of origin, is well known for its ranchos – lands used for cattle – and many men worked there as rancheros. Related: Cheap beef cuts for frugal meals. Oxtail is traditionally used, but other cuts are also a good option, especially those with bone that gives an amazing flavor to this dish. The second ingredient is pinto beans which may be the origin of the word “pinta” in the name of this dish, but that is just a conjecture. The same type of hominy used to make pozole, this ingredient is a staple in many Mexican recipes, and even though is normally used in its dried form, many recipes use canned hominy because is easier to find outside Mexico. This delicious Mexican stew has three main ingredients: In English, this dish is commonly called Mexican oxtail soup, which makes more sense since it is made with that cut of meat, but is not nearly as much fun, don’t you agree? How it is made?
“Watch out for that gallina pinta!” was heard from passers by, and so the name was born. The second tale, and my favorite, is that when the dish was first created there was a spotted chicken in the vicinity creating a fuss.One tale tells of the mixture of beans and corn creating a spotted effect, just like a spotted hen sort of looks.If there is no chicken, why is it called gallina pinta? There are two stories as to how this name originated. The origin of the name is not clear, gallina pinta is a species of spotted hen, yet this recipe does not include chicken. Originating in the Mexican state of Sonora, this dish consists of a slow-cook recipe made with beef, corn, and beans. Delicious, practical, and simple to prepare, it is a wonderful comfort soup perfect to make any day of the week. Gallina pinta is a tasty Mexican northern dish made with hominy corn, pinto beans, and beef.
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