Gallina Pinta is a slow-simmered Mexican soup from the state of Sonora. It’s richly flavored with fork-tender beef, beans and hominy.
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Gallina Pinta = Beef, bean & hominy soup
This is an authentic Mexican recipe for a hominy soup that consists of beans, hominy and different types of beef but the main one is oxtail. This original recipe is Sonora style with the addition of chamorro meat, just like I do in beef Pozole. This meat it’s so tender and flavorful, don’t skip it!
This is one of the most nostalgic recipes from my childhood, a brothy hominy & bean soup that my mom would make on cold days. My family and friends love it as it fills their hearts with Mexico memories as well.
🩷 xoxo, Ana
**This post was originally published on Feb 2021. It has been updated to be more helpful.
“Gallina pinta” is a phrase in Spanish that literally translates to “painted hen”.
The name on this dish originated from using pinto beans (with the speckled appearance) and even though there is no chicken on this dish, the name stayed with it.
Why You’ll Love It
- It’s incredibly hearty and satisfying. There’s nothing quite like a warm bowl of bean soup on a chilly day to fill you up and make you feel cozy.
- It’s very nutritious. Beans and hominy are a great source of protein and fiber, which make this soup a healthy and satisfying meal. Plus, you can add all sorts of veggies and spices to it to make it even more nutritious and flavorful.
- It’s a great option if you’re on a budget. This makes a big batch of soup and can feed a large group or make it as a meal prep to throughout the week.
Ingredients
The ingredients are kind of basic other than the oxtails but you should be able to find all of them easily. The ingredients are broken in 2. One for the stew and one for the salsa that goes into the stew:
- The meat:
- Chamorro Meat & Oxtails. This type of meat is classic for the Gallina Pinta authentic flavor.
- Chuck Roast – I like to add a little extra beef to make it a more hearty meal. You can skip adding this if you want.
- Pinto beans – Pre-soak for a few hours if time allows.
- The veggies: white onion, chile verde (anaheim pepper), 1 garlic head
- Herbs: 2 bay leaves, cilantro + more for serving.
- 1 large can cooked hominy (110 oz)
- Flavoring: Beef or chicken bouillon powder, Kosher salt, black pepper and Mexican oregano.
For the salsa
Making this extra salsa to add to the broth gives it an amazing flavor and just a little hint of color to the broth. It’s optional but highly recommended!
- Roma tomatoes, chile verde, onion, 2 garlic cloves
- kosher salt, black pepper, beef or chicken broth
How To Make Gallina Pinta (step by step)
You need a large stockpot to make this dish. The larger the better!
- In a very large pot with about 16 cups (4 liter) of boiling water, add all of the beef.
- Bring it to a boil and with a spoon remove all of the foam that forms on top of the pot.
3. Once the foam has been removed, add the beans.
4. Then add the whole onion, green chile, garlic head, bay leaves and cilantro. Cook on medium heat covered with a lid.
5. When the beans are tender, (about 1.5 hours), remove the onion, green chile, garlic and bunch of cilantro. Discard.
6. Add the hominy, bullion, salt & pepper and oregano.
7. Add the tomato salsa to the Gallina Pinta (See instructions below on how to make it).
8. Cover and cook for 30 more minutes or until the beans & meat are very soft.
Make the Salsa for the stew
Make this salsa once the beef is almost done cooking and the broth has developed.
- In a blender, blend the tomatoes, onion, garlic, spices and 1 cup of the beef broth. There is no need to use a strainer since we want to keep the texture of the pureed vegetables.
- In a small saucepan, add one tablespoon of oil and when hot, add the pureed salsa. Add it carefully since it may splatter.
- Cook for about 5 minutes on medium heat. Add to the stew as instructed above on step 8.
Serving Suggestions
Gallina Pinta is all about the garnishes, from tostadas to chopped onions, cilantro, radishes, limes and fresh oregano. Feel free to pile them high in your bowl!
And because every Mexican has to have something spicy on the table, we finish ours with some grinded chiltepin or you can use a mix of ground chili powders (substitute hot sauce).
Serve Gallina Pinta hot and garnish with onions, fresh cilantro, chiltepin and a splash of lime. Enjoy with tostadas or toasted bolillos.
Ana’s Recipe Tips
- Cover – When cooking on the stovetop, always keep the lid on while simmering. This helps to generate & trap more heat while minimizing the amount of water that evaporates.
- Important! When adding more water (if needed to keep the same level), make sure it’s boiling water. Otherwise your beans may turn into a blackish color and the water will look muddy.
- Storing: In fridge: Store in an airtight container for up to 1 week in the refrigerator
- Freeze: Place in an airtight container and freeze for up to 3 months.
- Reheating Instructions: Reheat any leftovers in a saucepan on the stove. Heat on medium/low for 5 to 8 minutes or until it reaches your desired temperature.
More Mexican Soups
Print Recipe:
Gallina Pinta
Ingredients
- 1 Lb Chuck Roast - cut into 2 inch cubes
- 1 ½ Lb Oxtail
- 1 ½ Lb Chamorro (Beef shanks)
- 1 Lb pinto beans - pre-soaked for a few hours if time allows
- 1 medium white onion - peeled with a small cut at one of the ends.
- 1 chile verde (anaheim pepper)
- 1 garlic head - cut a little bit of the top
- 2 bay leaves
- 1 bunch of cilantro + more for serving - optional: tied up with twine
- 1 large can (110 oz) cooked hominy
- 1 ½ Tbsp beef or chicken bouillon powder
- 2 Tbsp kosher salt - or more to taste
- 1 tsp black pepper
- 1 tsp oregano
For the Salsa
- 2 roma tomates
- ½ chile verde
- ½ medium cebolla
- 2 garlic cloves
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup beef broth from the cooking soup
Toppings:
- Pick your favorite: Minced onions, cilantro, radishes, lime juice (a must!) and chiltepin.
- Tostadas or bolillo for serving.
- 1 tsp chicken or beef bouillon powder
Instructions
- Place the beef in a large stockpot and pour in about 16 cups (4 liters) hot water.
- Bring it to a boil and with a spoon remove all of the foam that forms on top of the pot.
- Once the foam has been removed, add the beans, the whole onion, green chile, garlic head, bay leaves and cilantro. Cook on medium heat covered.
- When the beans are tender, (about 1.5 to 2 hours), remove the onion, green chile, garlic and bunch of cilantro. Discard.
- Remove the onion, green chile, garlic and bunch of cilantro. Discard.
- Add the hominy, bullion, salt & pepper and oregano.
- Add the tomato salsa to the gallina pinta (See instructions below)
- Cover and cook for 30 more minutes or until the beans & meat are very soft.
- Serve hot and garnish with your favorite toppings and serve with tostadas or toasted bolillos.
Salsa (Make this salsa once the beef is almost all done cooking and the broth has developed)
- In a blender, puree the tomatoes, onion, garlic, spices and 1 cup of the beef broth.
- In a small saucepan, add one tablespoon of oil and when hot, add the pureed salsa. Add it carefully since it may splatter.
- Cook for about 5 minutes on medium heat.
Notes
Your Private Notes
Nutrition
This was incredible. Made this today. Absolutely delicious. Thank you for this recipe!
I’m so happy to hear this Robyn! Thanks so much for the kind review. xo, Ana
Every bit as good as described! I cut the recipe in half because there are only two of us. With plenty of leftovers, we can have it again!
Yes this definitely makes a big pot! Great idea on making just half of it! Thanks for the review!
Can’t wait to try this with Fall weather approaching.
Thank you Robert! I have no doubt you’ll love it Let me know when you do or if you come up with any questions.
xo, Ana
Question? Do you need to use Oxtail or is there a substitution that would work as well.
Thanks for the question! You don’t have to use the oxtail. Just add another piece of beef shank if you want. Using the bones from the meat render incredible flavor.
let me know if you make it and how it turns out! It’ll be a hit 🙂
xo, Ana
Gallina Pinta
Una chulada de gastronomía de mi Sonora. A mi nana le salia bien rico.
Gracias Francisco! La verdad que esta receta debería de ser más conocida ya que esta riquisima y es una chulada! Espero que tengas un año nuevo super!
xo,
Ana
Love this caldo, one of my favorites.
So do I need to use oxtail with the bone in or just oxtail meat?
Hi Timery, I use it with the bone as it provides lots of flavor to the broth. Is up to you though! Enjoy!
Recipe is so easy to follow. Gallina pinta is so good for the soul.
This Gallina Pinta looks so amazing! It looks so tender and delicious! Thanks for sharing
Can this all be done in a crockpot?
Yes it can! Gallina Pinta is an excellent recipe to make in a crockpot. Just cook the beef, beans, garlic, onion, and salt on low for about 8 to 9 hours (or high for 5 hours), then adding the hominy during the last 45 minutes until everything is tender and flavorful. Provecho! xo, Ana
I love slow-simmered soups. This soup is very inviting!
Absolutely good for the soul! So comforting!
The flavours in this were incredible. A really hearty and delicious soup.
This Mexican soup is so flavorful, warming and delicious. The whole family loved it! Definitely will make again.
Loved it! So hearty and satisfying! LIke a hug in a bowl 🙂
This was everything a gourmet soup should be, and then some! Loved all the textures and flavors; easily, a new favorite recipe!
Hi, this recipe sounds amazing and I’m excited to make it, but Instead of discarding, Could I use the same onion, garlic, and Chile from the broth to make the salsa?
I also saw this on top chef! My boyfriend is from texas and loves mexican food! Especially hominy.. We live in a cute mountain town in West Virginia and this recipe will be perfect for cold winter days! Can’t wait to try it!
I’m so happy that Top Chef introduced this delicious recipe to the world! I love their description of it: rustic and delicious! Having this dish on a cute mountain town sounds like the ideal place to me! I hope you enjoy it! And please let me know if you have any questions when you make it or before. Enjoy! xo, Ana
I’d like to make is but I’m not sure about the amount of hominy. 110 ounces of hominy is like 4 cans of the 28 oz size cans. Thats a lot of hominy. Is that correct?
Hi Cindy! That’s correct! It makes a very large pot so you’re more than welcome to half the recipe.
Hi. I saw it on Top Chef and it looked delicious! So excited to try your recipe
What is Chamorro?
Thank you.
This is so awesome Stevie! I can’t wait to see that episode!
Chamorro is Beef Shanks and it has an incredible flavor plus is super tender meat. I hope you enjoy it! Let me know what you think of this traditional recipe.
Delicioso Ana!! This Gallina Pinta reminds me of my mom making a big batch when we lived in Obregon. The salsa is a must! Muchas gracias!!
Thank you so much Malena! Your review means a lot!
This recipe is so easy to follow…. thank you! It was amazing ?
Thank you Tina!!! I’m so glad you liked this Gallina Pinta!
Amazing recipe for gallina pinta!
I agree! One of my favorite Sonora recipes. Thank you Monica