GALLINA PINTA | MEXICAN BEEF, BEAN & HOMINY SOUP
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make my easy and delicious gallina pinta( mexican beef soup with beans and hominy) it’s seriously super delicious now let me tell you I want to give a big thanks to la señora Anita for giving me her recipe! She is originally from the state of Sonora. Originally she uses all beef oaxtail, but I’m not going to lie my family are not big fans of it so I use my favorite cut of meat used in soups! The first time I tried it I was confused as to what this soup was I expected to be a type of chicken soup ???? but then I got surprised learning that gallina pinta is actually a beef soup ???? I hope you give it a try and enjoy it just as much! ????
keep in mind like every recipe and every household, and there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Menudo????????
Pozole rojo ????????
Chicken Pozole verde ????????
Pork Pozole verde ????????
Frijoles de la olla ????????
Tip : soak the beans overnight! ????
Ingredients:
2 lbs beef chuck roast
2 lbs beef oaxtail
2 lb beef shank
2 Anaheim peppers
2 guajillo Chile pods
1 head of garlic
1 onion
4 small cebollitas
4 bay leaves
1 bunch of cilantro
1 lb beans
3 lbs precooked hominy
1 tbsp menudo seasoning or a mix of oregano, Chile flakes, and dried onion
1 tsp crushed Chile tepin
1 tbsp black pepper
5 tsp beef bouillon
2 tbsp salt
1 serving of love ????
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Hominy Chili Recipe
#chili #hominy #hominychili
1⁄2 onion, chopped
1 quart tomatoes
1 can red beans or chili beans
1 tablespoon chili powder
1 tablespoon cumin
Dash cinnamon
1 can hominy
1/3 cup jalapenos (optional)
Dash sugar
1/3 beer
Sauté onions in pan until soft. Add in tomatoes, beans and seasonings. Brown hominy is separate pan and then add to chili. Stir in remaining ingredients until combined. Cook until thickened.
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How To Make Red Pozole | Pozole Rojo Recipe
Here is my recipe for Pozole Rojo. It's perfect for cold weather. With a cold front coming through, Pozole season is here!
#food #youtubepartner #cooking
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CHICKEN POZOLE RECIPE
INGREDIENTS
4 to 4 1/2 Liters of water (18 cups water)
3 to 4 lbs Pork meat
4 Chile Ancho
5 Chile Guajillo
2 Chile Arbol (optional)
2 bay leaves
Start with 1 tbsp Kosher salt then adjust salt after Pozole done
1/2 large onion
7 cloves of garlic
4 cups chicken broth (4 cups water and 2 Knorr Chicken bouillion cube)
2 tsp ground cumin
1 tbsp dried Mexican oregano
5 cups White Hominy or (4) 15.5 oz cans (drained and rinsed)
8 Quart Stock Pot
Stainless Steel Pot Used in this video
**Cuisinart Stainless Steel Pot
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Mexican Red Pozole
Pozole Rojo Con Puerco
Red Pozole Step By Step
Carla's Pork and Pozole Stew
Mexican pozole is one of my all-time most beloved things to eat and the kind of multi-hour cooking I can
really get into. This stew might have pozole, the dish, as muse (and it also contains pozole, the ingredient,
aka hominy), but stops short in many respects and is about as pared-down as I could make it. It’s a good idea to soak the hominy overnight, but aside from some active time spent browning the pork, the self-sufficient and flavor-building simmering all happens in the oven.
00:00 Intro
00:55 Pozole Pre-Game
01:43 Add the Seasonings and Simmer
03:21 Brown the Pork
06:10 Bring It together
07:03 Stew for You
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Producer: Zoie Omega
Director of Photography: Tim Racca
Food Stylist: Cybelle Tondu
Editor and Comic Genius: Meg Felling
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
#pozole #thatsoundssogood #porkstew
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.