Name: Gallina Pinta
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
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; 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; 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

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Gallina Pinta is a slow-simmered Mexican soup from the state of Sonora. It's richly flavored with fork-tender beef, beans and hominy.

This Mexican hominy soup consists of different types of beef but the main one is oxtail. I also like to add chamorro, just like I do in beef Pozole, since it's so tender and flavorful!

Two bowls of Soup with a spoon grabbing some soup. — Gallina Pinta, an authentic recipe from Sonora, Mexico.

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.

In this post you’ll find:

Ingredients
How To Make Gallina Pinta
How To Serve
Other Mexican Soups you may enjoy:
Print Recipe
💬 Reviews & Comments

Gallina pinta served on a white bowl on a table with a blue fabric napkin on the side — Hominy in soup gives a delicious texture

Ingredients

The ingredients are kind of basic other than the oxtails but you should be able to find all of them easily.

Chuck Roast cut into 2 inch cubes - I like to add a little extra beef to make it a more hearty meal. You can skip adding this if you want.
You'll need about 1.5 Lb Oxtail. Even if you don't like to eat them, I truly recommend you add some for the Gallina Pinta authentic flavor.
1.5 Lb Chamorro
1 Lb pinto beans - Pre-soak 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. I tie mine with twine so that I can remove from the pot easily
1 large can cooked hominy (110 oz)
Beef or chicken bouillon powder
2 Tbsp kosher salt or more to taste
1 tsp black pepper
1 tsp 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!

2 roma tomatoes
½ chile verde
½ medium cebolla
2 garlic cloves
1 tsp kosher salt
1 tsp black pepper
1 teaspoon beef or chicken broth
1 cup beef broth from the cooking soup

Ingredients: hominy in a can, pinto beans, onions, garlic, beef, tomato, and spices

How To Make Gallina Pinta

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.
Once the foam has been removed, add the beans.

A large pot with water and chamorro beef in it.

Adding pinto beans into a big pot with beef broth

Showing a bunch of cilantro and a whole onion in a large pot

Then add the whole onion, green chile, garlic head, bay leaves and cilantro. Cook on medium heat covered.

When the beans are tender, (about 1.5 hours), remove the onion, green chile, garlic and bunch of cilantro. Discard.
Add the hominy, bullion, salt & pepper and oregano.

Removing from a pot cooked onion, chile, garlic and bay leaf and put on a plate

Adding hominy into a large pot with broth

Add the tomato salsa to the Gallina Pinta (See instructions below on how to make it)
Cover and cook for 30 more minutes or until the beans & meat are very soft.

Make the SALSA

Make this salsa once the beef is almost done cooking and the broth has developed

In a blender, puree the tomatoes, onion, garlic, spices and 1 cup of the beef broth.

A blender glass with tomatoes and onions

A blender glass with tomatoes and onions mixed

Tomato sauce pouring on a small saucepan

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.

How To Serve

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).

A hand squeezing a lime on top of a bowl with soup — Serve Gallina Pinta hot and garnish with onions, cilantro, chiltepin and a splash of lime. Enjoy with tostadas or toasted bolillos.

Serve Gallina Pinta hot and garnish with onions, cilantro, chiltepin and a splash of lime. Enjoy with tostadas or toasted bolillos.

Other Mexican Soups you may enjoy:

Make it to feed a crowd while reveling in the fragrance that fills your home.

Print Recipe

Gallina Pinta

Servings servings

Ana Frias

5 from 5 votes

Prep Time 15 mins

Cook Time 2 hrs 30 mins

Total Time 2 hrs 45 mins

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Gallina Pinta is a slow-simmered Mexican soup from the state of Sonora. Is richly flavored with fork-tender beef, beans and hominy.

10 servings

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 tablespoon beef or chicken bouillon powder
2 tablespoon kosher salt or more to taste
1 teaspoon black pepper
1 teaspoon oregano

For the Salsa

2 roma tomates
½ chile verde
½ medium cebolla
2 garlic cloves
1 teaspoon kosher salt
1 teaspoon 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 teaspoon 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.

*Ana's Notes:

Making the 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!

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NUTRITION

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