This is a great recipe from the Mexican state of Sonora. Yes, it is called painted
chicken, although it is made with beef, most likely because it looks like the colorful
feathers of a chicken.
1 pound ox tails
1 (3 pound) chuck roast
4 Anaheim chiles, roasted, peeled, cut in half and de-seeded
1 medium onion, chopped
8 garlic cloves, minced
4 bay leaves
1 pound pinto beans
1 pound hominy
Beef bouillion (optional)
Soak the beans overnight.
Wash and parboil the beef. Cover the cleaned beef with water in a soup pot.
Boil beef with onion, garlic, bay leaves and a little salt, skimming the
top periodically throughout the process. After 20 minutes of cooking, lower
the heat, and add beans and chiles. When the beans are soft, add hominy, oregano
and salt to taste. If the broth isn't strong enough, add a little beef bouillon.
Cook for 4 hours total.
Remove the bones from the ox tails and return to the soup pot. Remove the
bay leaves before serving.
To serve, top with shredded cabbage, cilantro, onion and salsa de chiltepin.