Gallina Pinta (Sonoran Pork, Wheat, and Hominy Stew)
Traditional Sonoran Stew with Pork Spine, Beans, Wheat, and Nixtamal
Gallina Pinta Sonorense is a traditional stew from Sonora built on pork spine, hominy (nixtamal), beans, and whole wheat. As it simmers, the grains and bones release starch and depth into a thick, steady broth. The result is a hearty, savory stew with a signature speckled look—meant for big pots, shared tables, and cooler days.
Ingredients
for Gallina Pinta
For the stew
For the salsa
For serving
How to Make Gallina Pinta
1Cook the grains and beans
- Note
You’re not cooking them through yet—just getting them started.
2Simmer with pork
- Note
The broth should deepen in color and the pork should turn tender.
3Prepare the salsa
- Note
Keep it slightly chunky for texture.
4Finish the stew
5Serve
About Gallina Pinta
Gallina Pinta is a classic from northern Mexico, especially Sonora, known for its mix of pork bones, wheat berries, beans, and hominy. The name comes from its speckled appearance, created by the grains and legumes as they cook together. This version stays close to the traditional method: a long, steady simmer that builds flavor over time as the pork enriches the broth. Using pork spine keeps that depth, while canned nixtamal keeps things practical. What you get is a thick, grounded stew with layered texture—tender grains, soft beans, and a broth that holds it all together.
Tips for the Best Gallina Pinta
Start grains early
Wheat and beans take longer than hominy, so giving them a head start keeps everything cooking evenly.
Control the simmer
Keep it at a gentle simmer, not a boil, so the pork stays tender and the broth stays clear.
Let it thicken on its own
The starch from the grains will naturally thicken the stew—no shortcuts needed.
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