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Gallina Pinta Sonora Style

20 mins
1h 20 mins
Low
100
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This recipe for a typical Sonoran soup is known as Gallina Pinta, although its preparation does not include chicken or hen; its name refers more to the use of pinto beans. In addition, it is said that once the dish is served, at first glance, it looks like a hen.
Learn more about Brenda Villagomez

Ingredients

6 portions
  • enough Water
  • 1 kilo beef shank, in medium pieces
  • 1/4 onions, white
  • enough salt
  • 1 1/2 cups hominy, parboiled
  • 1 cup pinto bean, cooked
  • 1 serrano pepper, cut into strips
  • 1/4 cups coriander, whole
  • enough onion, chopped, to accompany
  • enough serrano pepper, chopped, to accompany
  • enough coriander, chopped, to accompany

Preparation

Place the shank with the onion and salt in a pot with water, and cook for 40 minutes. You will notice that during cooking foam will begin to appear on the surface of the water, which you will have to remove with the help of a spoon or wringer, as they are impurities; try to leave the broth as clean as possible.
Add the hominy and cook for 30 more minutes. Remove the onion from the broth, add the beans, the serrano pepper and the cilantro, and cook for another 10 minutes after it boils.
Serve hot and accompany with onion, serrano pepper and coriander.

PRESENTATION

Serve hot and accompany with onion, coriander and serrano pepper.

TIPS

You can use beef tail, beef rib or beef brisket for the preparation.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
148.2
kcal
7.41%
Carbohydrate, by difference
11.4
g
3.8%
Protein
18
g
36%
Total lipid (fat)
3.4
g
5.23%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (3)
Diane Guzman
09/02/2021 12:48:36
Me recuerda a mi madre ke cosinaba gallina pinta para comer yo Tamblyn e cosinado este delisioso platillo Mucha honra
Ofe Ber
03/02/2021 11:46:00
Muy Rico y Nutritivo. Aquí en Hermosillo, Sonora lo hacemos desde 0, se pone a cocer la carne pero procurar espumarlo (quitarle lo que sale flotando antes de que hierva 100%), echar frijol pinto crudo pero limpio y lavado, cuando esté casi cocido el frijol, se echa 1/2 cebolla, 2 ajos, medio tomate, un chile colorado seco (lavado), unas varitas de cilantro y el maíz nixtamal precocido. Cuando estén cocidos frijol y maíz se echa sal al gusto, hervir 5 mins más. Listo! Servir con cilantro y cebolla picadita
Honeyda Leyva
12/12/2020 12:54:48
Muy rico!!

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