Entree: Mexico – Sonora, Northern Mexico – Gallina Pinta (Pinto Hen Stew)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 in (2.5–3.8 cm) cubes
- 1 1/2 tsp (7 g) kosher salt, plus more to taste
- 1 tsp (4 g) black pepper
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large yellow onion, diced (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 12 g)
- 3 dried guajillo chiles, stems and seeds removed (or 2 guajillo + 1 ancho for deeper color)
- 1 cup (240 ml) hot water (for rehydrating chiles)
- 2 cups (480 ml) low-sodium beef broth (plus extra as needed)
- 1 1/2 cups (300 g) dried pinto beans, soaked overnight and drained (or 3 1/2 cups / 700 g cooked pinto beans)
- 3 cups (510 g) cooked hominy (or 2 cans 15 oz / 425 g each, drained, about 3 cups total)
- 1 tsp (1 g) dried Mexican oregano (or regular oregano)
- 1/2 tsp (1 g) ground cumin
- 1 bay leaf
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) apple cider vinegar or fresh lime juice
- 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
- 1/2 cup (75 g) white onion, finely chopped (for garnish)
- Lime wedges, for serving
- Warm corn tortillas, for serving
Optional finishing (Sonoran preference): 
- 2 tbsp (30 g) crisp fried bacon bits or chopped cooked chorizo (adds savory depth)

Instructions

Short Description:
A slow-simmered Sonoran stew combining beef, hominy, and pinto beans in a lightly spiced red chile broth, finished with fresh herbs and lime for a hearty, standalone main course.

Regional Notes:
This Sonoran version of Gallina Pinta uses beef (common in Northern Mexico) rather than poultry and emphasizes pinto beans and hominy (maíz pozolero) for a robust texture. The broth is built with toasted guajillo/ancho chiles and modest spices—no heavy mole or tomatillo influence—to reflect Sonora's northern flavors.

1. Season the beef cubes with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat the oil or lard in a heavy Dutch oven or large pot over medium-high heat. Brown the beef in batches until well-seared on all sides, 3–4 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the diced onion to the pot, and cook until translucent, about 5–7 minutes. Add the garlic and cook 30–60 seconds until fragrant.
3. While onions cook, rehydrate the dried chiles: remove stems and seeds, tear into pieces, and place in a small bowl. Pour 1 cup (240 ml) hot water over the chiles and let soak 10–15 minutes until soft. Transfer chiles and soaking liquid to a blender and purée until smooth; strain through a fine sieve if desired to remove bits.
4. Stir the tomato paste into the onions and garlic, cook 1 minute, then add the chile purée and 2 cups (480 ml) beef broth. Scrape any brown bits from the bottom of the pot.
5. Return the seared beef to the pot. Add the soaked and drained pinto beans (or cooked beans), cooked hominy, dried oregano, ground cumin, and bay leaf. Bring to a gentle boil, then reduce heat to low so the stew barely simmers.
6. Cover and simmer gently for 2 to 2 1/2 hours, or until beef and beans are tender and flavors have melded. If using a slow cooker, transfer everything after step 5 and cook on low 6–8 hours.
7. Check seasoning about 30 minutes before the end of cooking: add 1 tbsp (15 ml) apple cider vinegar or lime juice to brighten flavors and adjust salt to taste. If stew is too thick, add additional beef broth or water 1/2 cup (120 ml) at a time to reach desired consistency.
8. If using optional bacon or chorizo, crisp and stir into the stew in the final 10 minutes of cooking for extra savory richness.
9. Remove bay leaf. Ladle Gallina Pinta into bowls and garnish with chopped cilantro and finely chopped white onion. Serve with lime wedges and warm corn tortillas to scoop or soak up the broth.
10. Leftovers keep well refrigerated for 3–4 days and deepen in flavor; reheat gently and add a splash of broth if needed.