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Gallina Pinta

Servings 5 people
Prep Time 15 mins
Cook Time 2 hrs


  • 1 kg ox tail
  • 350 g brisket cut in chunks
  • 3 cups pinto beans unsalted, keep some of the juice
  • 3 cups hominy corn unsalted, precooked and rinsed
  • 1 white onion medium, cut in chunks
  • 4 garlic cloves peeled
  • 1 green bell pepper cut roughly
  • 2 L water
  • tbsp salt

To garnish

  • 1 cup fresh coriander finely chopped
  • 1 cup onion red or white
  • 8 piquin chillies or dried chilli flakes
  • 2 limes cut in wedges


  • Place the oxtail pieces and brisket chunks in a large cast iron caserole pot. Cover it with water and add the onion, green pepper, garlic and salt. Bring it to a boil, making sure to remove any impurities.
  • Once start boiling, turn the heat down, put the lid on and let simmer for around an hour and 30 minutes. Making sure it does not run out of liquid.
  • When the meat is cooked and tender, add the cooked beans and precooked hominy. Cook everything together until hot and the hominy is tender.
  • Serve in a bowl and garnish with fresh coriander, onion and chilli. Then squeeze some lime and you are ready to go! Enjoy.
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, comfort food, beans, soup, broth, hominy