Gallina Pinta (Step by Step)

About Gallina Pinta

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.

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.

**This post was originally published on Feb 2021. It has been updated to be more helpful.

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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:

• 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
• Kosher salt and black pepper
• Mexican oregano or regular will work too.

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

Make the Salsa for the stew

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

1. 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.

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.

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

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Chef’s Tips & Storing

• 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.