Gallina Pinta - Mexican Beef and Pinto Soup


      Gallina Pinta is a delicious soup from Sonora Mexico, a northwestern region with the Arizona border to the north. It's full of delicious flavor, tender beef, and lots of pinto beans. I was on Muy Delish, a Mexican cooking blog I enjoy and saw this recipe that made use of several different types of stewed beef.  I used the recipe as a great way to repurpose the leftover pot roast in the fridge. That coupled with a savory cooked salsa and a savory and well seasoned broth made for a simple and delicious dinner all the kids loved. 

Soup Recipe
1 - 3 c. leftover shredded beef
1 can pinto beans, drained
1 can hominy, drained
1 onion, cut in half
2 Anaheim peppers, cut in half
4 cloves garlic, smashed
1 bunch cilantro
1 bay leaf
1/4 tsp. black peppercorns
8 c. beef broth

1 large tomato
1 onion
1 Anaheim pepper
2 cloves garlic
1 tsp. salt
2 Tbsp. oil

Sliced green or red onion
Fresh cilantro
Sliced radish
Lime wedges
Toasted tortilla strips

In a large soup pot simmer the cut onion, the cut Anaheim peppers, the crushed garlic cloves, bunch cilantro, bay leaf, black pepper, and beef broth. Simmer for 30 minutes. Strain out the solids and reserve the broth, you should have about six cups. Set aside. 

In a food processor combine the tomatoes, onion, Anaheim, and garlic. Blend until smooth. 

In the pot heat the oil. Add the tomato and onion puree and cook, stirring, for 10 minutes. Add the pinto beans and hominy and cook, stirring, for another 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium, add the pot roast, and heat through. 

Serve with toppings. 


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