Gallina Pinta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty one-pot stew with tender beef, hominy, pinto beans, and warm spices. Rustic, filling, and flavorful with cilantro and lime brightness. A traditional Central American comfort dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ lb beef oxtail
- 1 lb chuck roast (cut into chunks)
- 1 -10 oz can hominy (rinsed)
- ½ lb pinto beans
- 1 green hot pepper (Anaheim, jalapeño, etc.)
- 1 medium onion (peeled)
- 1 small garlic knob
- 1 bunch cilantro
- 1 medium tomato
- 1 tsp black peppercorns
- ¼ tsp ground cumin
- ½ Tbsp oregano
- salt (as needed)
- 1 medium onion (chopped)
- 1 bunch cilantro (chopped)
- limes (cut into wedges)
- chiltepin chiles (or chili flakes)
At a glance
PER SERVING · TIME 160M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 2h 30m
- Sodium
- 368mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1175mg
- Calcium
- 83mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.