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Gallina Pinta

A brothy hominy and bean stew, popular in the state of Sonora, in Northern Mexico. The name translates to "painted hen," most likely referring to the colorful ingredients. Pinto beans are often overlooked for soups and stews, but their creamy texture and rich broth really shine in this dish. This recipe makes plenty to share, so invite some friends over!

It's traditionally topped with chiltepín chiles, a small, spicy chile that's grown all over the region, but hard to find in the US. If you want to add some heat, you could garnish with minced serrano or habanero chile, or your favorite chile paste.

  • 11/2 pounds oxtail
  • 11/2 pounds chamorro (beef cross-cut hind shanks)
  • 1 pound uncooked Rancho Gordo Pinto beans
  • 1 medium white onion, peeled and halved
  • 2 small anaheim peppers
  • 1 garlic head, cut at the top, plus two garlic cloves, peeled
  • 2 bay leaves
  • 1 bunch fresh cilantro, tied with kitchen twine
  • 1 pound Rancho Gordo White Corn Posole/Hominy, cooked (about 8 cups cooked)
  • 1 teaspoon Rancho Gordo Oregano Indio or Mexican Oregano
  • Salt and freshly ground black pepper
  • 2 roma tomatoes
  • 2 garlic cloves
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon beef or chicken broth
  • 1 cup beef broth from the cooking soup
  • Chopped onion, cilantro, radish, and/or minced serrano or habanero chile for garnish
  • Lime wedges for serving

Makes 4 to 6 servings

  1. In a very large pot over high heat, bring 16 cups water to a boil. Add the beef. Continue to boil, removing the foam that forms on the surface. Once the foam has been removed, add the beans along with the half of the onion, a whole anaheim chile, the garlic head, bay leaves, and cilantro. Cover and cook over medium heat until the beans are just tender, 1 to 2 hours.
  2. Remove the onion halves, green chile, garlic, bay leaves, and cilantro. Discard.
  3. Meanwhile, stem and roughly chop the remaining chile. In a blender, combine the chile, tomatoes, remaining onion half, two garlic cloves, 1 teaspoon each salt and pepper, and 1 cup of the beef broth. Blend until smooth.
  4. To the stew, add the cooked posole, oregano, and tomato salsa. Cover and cook for 20 to 30 more minutes to blend the flavors. Taste, and season with salt and pepper. Serve with desired garnishes and lime wedges.


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