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+ servings
A white bowl with hominy and bean soup

Gallina Pinta

Gallina Pinta is a slow-simmered Mexican soup from the state of Sonora. Is richly flavored with fork-tender beef, beans and hominy.
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 10 servings
Calories 412kcal
Author Ana Frias


  • 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


  • 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


  • 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.


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!


Serving: 3cups bowl | Calories: 412kcal | Carbohydrates: 36g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 1256mg | Potassium: 200mg | Fiber: 8g | Sugar: 3g