Gallina Pinta Norteña (Sonora Bean, Hominy and Pork Soup)
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Ingredients
- 500 g diced pork shoulder
- 400 g pinto beans
- 400 g tinned hominy or white corn
- 1 onion
- 2 garlic cloves
- 1000 ml chicken stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 495 kcal
- Protein
- 33.6 g
- Carbohydrate
- 34.9 g
- of which sugars
- 5.2 g
- Fat
- 21.8 g
- of which saturates
- 7.4 g
- Fibre
- 9.2 g
- Salt
- 3.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced pork shoulder in a large pan, then add the onion and garlic cloves and fry for 5 minutes.
- 2
Pour in the chicken stock, cover and simmer for 30 minutes until the pork is tender and cooked through with no pink remaining.
- 3
Add the pinto beans and tinned hominy and simmer for a further 10 minutes.
- 4
Scatter with fresh coriander and serve in deep bowls.
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