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    Home » Soups » Gallina Pinta (Bean and Hominy Soup)

    Gallina Pinta (Bean and Hominy Soup)

    Published: Jun 9, 2019 · Modified: Oct 10, 2020 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Gallina Pinta is a beautiful thick stew of pinto beans, hominy, Anaheim Chile, and herbs. Served with a splash of lime juice, chopped cilantro, onion, and Chile chiltepin. It is a dish so local to the state of Sonora that you might not have heard of it before!

    pinto beans soaking in a pink bowl on a stone surface

    Traditionally it is made with beef, but for this vegan version, we are simply omitting it, and believe me when I say that it is equally delicious! What makes this recipe so special is that it’s made in the slow-cooker. Hours of slow simmering produces tender beans and bursting hominy (The real stuff here!! No cans were used in the production of this recipe).

    beans, hominy, onion, garlic, anaheim chile in a slow cooker covered in water

    Our Vegan Mexico Project

    This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

    Bean and hominy soup in a large pot

    With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Sonora, is the creation of the talented Natalia Vanegas, and here she is sharing her story with us.

    bean and hominy soup in a large pot with a full ladle lifted up over the soup

    Natalia’s Story:

    Changing my diet has been a long process, it didn’t happen overnight. I began a diet to lose weight which recommended the elimination of all dairy products and red meats. I could only eat chicken or fish 1-2 times per week. I followed this diet for two months until I accomplished my weight-loss goal, but since I was feeling so great I considered the possibility of becoming vegetarian, consequently, I began to eliminate all meat from my diet.

    Gallina pinta soup in a melon colored bowl with toast on the side

    I continued to cook for my family as I always had, but when serving the food I would simply not put the meat on my plate, on occasion I would eat fish though. Around the same time, late 2010 I watched a video by the activist Gary Yourofsky, this caused a great impact in my life and it was the first time I heard the term “vegan”, but at that moment I didn’t know how to make such a drastic change. It was clear to me that consuming cow’s milk was completely unnecessary and in certain cases, it could be harmful to your health. I began consuming soy milk or almond milk, but every once in a while I would eat cheese when I was traveling, in restaurants or at social reunions.

    Gallina pinta soup in a melon colored bowl surrounded by lime, toasted bread

    It wasn’t until 2017, when I had more nutritional information at my disposal, that I decided to stop being a closeted vegetarian and become fully plant-based. I am now more conscious of the nutrients my body needs. I still cook my favorite foods but in vegan versions; I eat a lot of grains and legumes, that, of course, I had eaten before, but not often. I enjoy cooking so much more now, and I often experiment with new ingredients and different types of recipes. Blogs like Dora’s have been a great help with their recipes and stories of their daily lives, tips of places to eat, and products to use. This makes it easy to live vegan and still enjoy good food!

    Lime being squeezed into gallina pinta bowl of soup

    The Recipe: Gallina Pinta

    • If you can’t find dry hominy, you can use canned. Add it during the final ½ hour of cooking.
    • You can also make this in your instant pot on manual setting, high pressure for 40 min.
    • I recommend you slow cook this, it is well known that slow cooked beans are so much better!
    • If your slow cooker is small, half the recipe.
    • If you can’t find Anaheim peppers, you can use serrano peppers, but the flavor will change. Some people also prepare it with chile guajillo (chile Colorado) which is essentially dried anaheim pepper.
    • The original recipe contains beef, but you can substitute with jackfruit, mushrooms or your favorite meat substitute. I prefer to simply omit the beef and I quite enjoy it. Enjoy!!
    Gallina pinta soup in a melon colored bowl surrounded by lime, toasted bread
    Save Recipe Go to Recipe Box
    4.28 from 11 votes

    GALLINA PINTA

    Gallina Pinta Soup, a thick stew of beans and hominy made in the Sonora style, an authentic Mexican recipe gone vegan
    Pin Recipe Print Recipe
    Prep Time12 hrs
    Cook Time12 hrs
    Course: Soup
    Cuisine: Mexican
    Servings: 8 -10 people
    Calories: 302kcal
    Author: Natalia Vanegas

    Ingredients

    • 14 oz. Pinto beans, dried
    • 14 oz. Dried Pozole, (prepared hominy)
    • 1 head Garlic, peeled
    • 1 White onion, cut into ¼’s
    • 1 Anaheim pepper, stemmed and deseeded (increase quantity according to taste)
    • 1 tbps. Coriander seeds
    • 1 gallon Water
    • Salt to taste, add at the end when the hominy has “burst”

    Garnish:

    • ½ cup Chopped Cilantro
    • 3 limes
    • ½ cup Sliced green onion
    • Chiltepin or chile piquín to taste
    • 4 slices Bolillo bread, toasted and slathered in vegan butter
    Prevent your screen from going dark

    Instructions

    • Clean the beans and soak them for 8 – 12 hours, discard the soaking water and rinse the beans.
    • Place the hominy in a strainer and rinse until the water is clear.
    • Place the beans, hominy, garlic, onion, Anaheim pepper, and coriander seeds in the slow-cooker. Add water (according to the instructions on your slow cooker). Cook on low for 12 hours.
    • Check periodically and add more water if necessary.
    • When the beans are cooked and the hominy has “burst”, remove the chile skins and add salt to taste.
    • Serve hot in large bowl. Place garnishes on the table so everyone can garnish their own plate.

    Notes

    I recommend you slow cook this, it is well known that slow cooked beans are so much better!
    If your slow cooker is small, half the recipe.
    If you can’t find Anaheim peppers, you can use serrano peppers, but the flavor will change. Some people also prepare it with chile guajillo (chile Colorado) which is essentially dried Anaheim pepper.
    The original recipe contains beef, but you can substitute with jackfruit, mushrooms or your favorite meat substitute. I prefer to simply omit the beef and I quite enjoy it. Enjoy!!

    Nutrition

    Calories: 302kcal | Carbohydrates: 57g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 992mg | Fiber: 15g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 15.3mg | Calcium: 146mg | Iron: 4.5mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
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    Reader Interactions

    Comments

    1. Mariana

      October 17, 2020 at 7:24 pm

      So you don’t remove the garlic cloves and quartered onion? Do you eat them or eat around them? This sounds delicious!

      Reply
      • Dora S.

        October 18, 2020 at 11:22 am

        I like to eat the garlic cloves, but you can remove the quartered onion for sure.

        Reply
    2. Estella

      June 17, 2020 at 7:31 pm

      5 stars
      I have made this a couple of times and I absolutely love it. Thank you for sharing your recipes

      Reply
      • Dora S.

        June 30, 2020 at 3:25 pm

        So glad you liked it. Thank you for commenting

        Reply
    3. Jessica

      April 08, 2020 at 2:49 pm

      Hi! I’m going to try this recipe today?wish me luck. I don’t have an chili ? s but I will make do with what I have .... any suggestions? I’ll write a review on how it came out

      Thanks for sharing your recipe.

      Reply
      • Dora S.

        April 10, 2020 at 6:51 pm

        You can omit the chile or add poblano, bell pepper or jalapeño

        Reply
    4. Karla Sotomayor

      December 07, 2019 at 10:21 am

      Can I use a stove top pressure cooker?

      Reply
      • Dora S.

        December 07, 2019 at 1:38 pm

        Yes!

        Reply
        • Dani

          October 26, 2020 at 2:00 pm

          what is the serving size for the nutritional information you have posted?

        • Dora S.

          January 31, 2021 at 8:48 am

          1 bowl

        • Yolanda Ojeda

          April 20, 2021 at 1:06 am

          I loved the recioe it was delicious. However if I wanted to add meat. What kind of meat would you use. And how would I make it

        • Dani

          October 26, 2020 at 2:07 pm

          Made this today (rainy & chilly out all day) and it was wonderfully creamy and comforting all while being healthy and inexpensive.

          I did tweak the recipe just a little: I used 1 poblano pepper that I minced in only because I couldn't find anaheim in my neighborhood, also I used 1tsp ground cumin because I didn't want to go out and buy seed just for this recipe, I added 4 Bay leaves, 1 chopped roma tomato, 1tbs dried oregano when I added the garlic and onions. The last 15 minutes I mixed in 3 sprigs of chopped cilantro (in addition to the garnishing).

          Gracias!

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