Gallina Pinta Recipes

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GALLINA PINTA



Gallina Pinta image

This is a typical recipe from mexico , specifcly from the state of Sonora , is veryyyyy goood,,,,is a soup , and very easy and fast , you can make this recipe with bokchoy or any greens

Provided by polyluken08_500733

Categories     One Dish Meal

Time 17m

Yield 10 serving(s)

Number Of Ingredients 13

2 cups dried pinto beans or 2 cups any white beans
6 cups mexican-style hominy
3 lbs stew beef chunks
1 1/2 gallons water
1 onion, cut in half
1 diced tomato
1 fresh green chile
6 garlic cloves, chopped
2 cups tomato sauce
2 bunches kale or 2 bunches any greens
2 bunches cilantro, chopped
2 tablespoons chicken bouillon granules
salt and pepper

Steps:

  • Put the water in a big pot add the beans, onion, garlic, tomato and the chile, and the meat. Cook this for 1 hour, and add the salt and pepper. Adjust the water if is necesary.
  • Cook until the meet and the beans are cooked, then add the hominy, the tomato sauce, the greens and the cilantro. Add more salt or chicken bouilon cook for 15 minutes more and turn off the heat , so dont overcooked the greens .

Nutrition Facts : Calories 525.5, Fat 27.3, SaturatedFat 10.8, Cholesterol 91.3, Sodium 591.8, Carbohydrate 34.5, Fiber 8.1, Sugar 3.9, Protein 35.7

SANCOCHO DE GALLINA



Sancocho de Gallina image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 23

12 to 14 cups water
1 hen or large chicken, about 4 pounds, cut into 10 to 12 pieces
2 stalks scallion, whole
1/2 white onion
2 sprigs of cilantro
1/4 cup olive oil
1 bunch scallions, about 8 chopped
1 tomato, finely chopped
1/2 onion, finely chopped
4 cloves garlic, finely chopped
1/4 cup finely chopped cilantro
1/2 teaspoon ground cumin
14 teaspoon salt
1/4 teaspoon pepper
5 strands saffron
2 green plantains, broken by hand into pieces
2 yucca (cassava) peeled and cut into 2-inch pieces
4 red potatoes, cut into 2-inch pieces
2 ears of corn, kernels removed, optional
1/4 cup chopped cilantro leaves, plus more for garnish
3 chicken-flavored bouillon cubes
Salt and freshly ground black pepper
Avocado slices

Steps:

  • Put the chicken or hen with the whole scallions, onion and cilantro in a large pot with the water. Cover and cook over high heat until boiling then reduce to low and simmer until cooked through and tender, 20 to 25 minutes for chicken or 45 minutes if using a hen. Remove the chicken from the pot and set aside. Remove whole scallions and onion and discard. Reserve the stock.
  • While the chicken cooks, prepare the sofrito. In a heavy skillet, heat the olive oil over medium to low heat and add all the ingredients for sofrito but the saffron. Saute the sofrito until very tender and paste-like, about 10 minutes. Add chicken pieces to sofrito and mix well continuing to saute for another 5 minutes.
  • Meanwhile, bring the stock to a simmer. Add the plantains and cook for 10 minutes. Then add the yucca, potatoes, corn, 1/4 cup chopped cilantro, and chicken cubes and simmer for another 10 minutes, orr until all the vegetables are tender when pierced. Add sofrito mix with chicken to the broth. Mix well. Simmer for another 5 minutes and remove from heat. Season with salt and pepper.
  • Before serving, garnish with chopped cilantro. Serve with avocado slices.

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