Gallina pinta is a tasty dish made with hominy corn, pinto beans, and beef. Delicious, practical, and simple to prepare, it is a wonderful comfort soup perfect to make any day of the week. Once you try it, you’ll see why it’s such a classic in Sonora.
Gallina Pinta is like the cozy, comforting cousin of pozole. If you’ve ever wanted a bowl of something that feels like a hug, this is it.
Imagine tender beef oxtail simmered with hominy, beans, and a whole lot of seasoning that just works together.
And If you’ve ever wondered what Gallina Pinta means, it literally translates to painted hen. The name comes from the speckled look of pinto beans, which are a key ingredient in the dish. Even though there’s no chicken in it, the name stuck!
One of the best things about this Gallina Pinta recipe is how perfect it is for meal prep. It’s the kind of dish that gets better the longer it sits, so making a big batch means you’re set for a few days (or more).
What You’ll Need
Hominy corn: The same type of hominy used to make pozole, this ingredient is a staple in many Mexican recipes, and even though is normally used in its dried form, many recipes use canned hominy because is easier to find outside Mexico.
Beans: Pinto beans are most used on this recipe.
Beef: Oxtail is traditionally used, but other cuts are also a good option, especially those with bone that gives an amazing flavor to this dish.
*Scroll down to see the recipe cards with the measurements and extra ingredients to make this recipe.
How to Make Gallina Pinta Recipe
Start by soaking your beans in a medium bowl with plenty of water. Let them hang out there while you cook the meat—about an hour should do it.
Now, grab a big pot and toss in the meat. Add enough water to cover it by about 2 inches, then turn the heat to high and bring it to a boil.
Once it’s boiling, throw in a tomato, an Anaheim pepper, a chunk of onion, some cilantro, garlic, and a little salt.
Turn the heat down to medium-low and let it simmer for an hour. Keep an eye on it and skim off any foam that rises to the top.
After the hour, remove the onion, tomato, and chili pepper. Put them in a blender with some peppercorns, oregano, and cumin, and add a cup of water. Blend until smooth.
Strain that sauce back into the pot (or don’t, depending on how chunky you like it).
Drain your beans and add them to the pot too. Make sure there’s enough water to keep everything cooking for another hour.
After an hour, add your hominy, and check again if you need more water to keep everything covered.
Let it cook until the meat is tender and falling apart, and the beans and hominy are nice and soft. Taste and adjust the salt as needed, then turn off the heat.
You can either shred the meat and add it back to the pot, or serve it in big chunks—totally up to you!
Garnish and Serve
Chop up a medium onion, some cilantro, and slice a lime or two into wedges. Place them in bowls so everyone can add what they like to their plate.
Ladle the gallina pinta into bowls, making sure to include plenty of meat and broth.
Top with your garnishes and add some chiltepin chile if you’re feeling spicy (be careful with that heat!). Squeeze in a little lime, and serve with warm corn tortillas or tostadas for the perfect touch.
Pair it with a nice Mexican drink like strawberry agua fresca, and you’ve got yourself a delicious meal.
Storing and Reheating
Chances are, you’ll have some leftovers—and honestly, that’s the best part! This gallina pinta soup freezes beautifully and makes the perfect ready-to-go meal for those busy days when you just don’t feel like cooking.
Once it’s cooled down, stash the leftovers in an airtight container and pop them in the fridge for up to 4 days. Or, if you want to save some for later, freeze it for up to 3 months.
When you’re ready to enjoy it again, just warm it up in a stockpot over medium heat. If it thickens up a bit, add a splash of water to loosen it up, and you’re good to go!
Watch How To Make It
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Gallina Pinta
Equipment
- 1 large stock pot
Ingredients
- 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)
For garnish
- 1 medium onion (chopped)
- 1 bunch cilantro (chopped)
- limes (cut into wedges)
- chiltepin chiles (or chili flakes)
Instructions
- Place the beans in a bowl and cover them with water. Let them soak until you’re ready to use them.
- In a large stockpot, add the meat and enough water to cover it by about 2 inches. Bring it to a boil over high heat.
- Toss in the tomato, chili pepper, onion, cilantro, garlic, and salt. Lower the heat to medium-low and let it simmer for an hour. Skim off any foam that rises to the top and discard it.
- After an hour, fish out the onion, tomato, and chili pepper and add them to a blender with the peppercorns, oregano, and cumin. Add a cup of water and blend until smooth. Strain the sauce through a fine sieve back into the pot.
- Drain the beans and add them to the pot. Let everything simmer for another hour.
- Once the beans are nice and tender, stir in the hominy and cook for 30 more minutes. By now, the meat should be falling off the bone, and the beans and hominy should be perfectly soft. Taste and adjust the salt if needed, then turn off the heat.
- Ladle the soup into bowls, making sure to get a good mix of broth, meat, and beans. Top with chopped onion and cilantro, squeeze in some lime, and add dried chilies for a little heat. Enjoy!
Notes
- You can serve Gallina Pinta with warm corn tortillas or crispy tostadas.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months.
- To reheat, warm it in a stockpot over medium heat. If the soup thickens too much, just add a splash of water to loosen it up.
I just found out today that there are 2 variations for the tale of gallina pinta! I only knew about the first one, now I think the second tale is actually the reason. I highly serving gallina pinta with tepache!