Gallina Pinta

INSTRUCTIONS

• 1 Rinse pinto beans. Place in large container or saucepan. Add enough cold water to cover (at least 4 cups). Refrigerate 4 hours or overnight. Drain well. Wrap Spice Mix in cheesecloth or coffee filter. Tie tightly with kitchen twine; set aside. Peel away papery outer layers of garlic peel, leaving head whole. Trim about 1/4 inch off the top of garlic to expose cloves, leaving root end intact; set aside.
• 2 Place chuck roast, oxtail, stock and water in large saucepot. Cover; bring to a boil. Skim off any foam that rises to the top. Reduce heat to simmer. Stir in soaked pinto beans, spice mix sachet, garlic, onion, 1 of the plum tomatoes, Anaheim pepper, cilantro and Guajillo Chilies. Cover. Simmer 2 hours until beans and meat are tender.
• 3 Remove onion, garlic, tomato, Anaheim pepper, Guajillo chilies and spice mix sachet from pot; set aside. Stir in hominy and 3 teaspoons of the salt. Cook 30 minutes longer or until hominy is tender.
• 4 Meanwhile, squeeze garlic from the root end to remove cloves, discarding any remnants of the peel. Place cloves in blender container. Add onion, tomato, Anaheim pepper, Guajillos, remaining 2 tomatoes and remaining 1 teaspoon salt to blender container. Cover. Blend on high speed until completely smooth. (Discard spice mix sachet.)
• 5 To serve, ladle soup into serving bowls. Top with prepared salsa. Garnish with chopped cilantro and serve with warm tortillas, if desired.