30 Mouthwatering Recipes Using Canned Hominy for Busy Kitchens

Just when you thought your pantry couldn’t get more exciting, canned hominy steps up to transform your busy weeknights! This humble ingredient is your secret weapon for creating comforting, satisfying meals in minutes. From zesty soups to hearty skillet dinners, these 30 recipes will make you fall in love with hominy all over again. Get ready to discover your new favorite quick-fix dishes!

Spicy Hominy and Black Bean Tacos

Unleash vibrant flavors with these hominy and black bean tacos, where spicy heat meets satisfying texture in every bite. Using quality canned ingredients makes preparation remarkably efficient while delivering complex results. This vegetarian option stands strong against meat-based alternatives with its bold profile.

Ingredients

– 1 tablespoon cold-pressed avocado oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chipotle powder
– 15-ounce can black beans, drained and rinsed
– 15-ounce can white hominy, drained
– 1/4 cup vegetable broth
– 1 tablespoon fresh lime juice
– 8 corn tortillas
– 1/4 cup crumbled cotija cheese
– 2 tablespoons chopped fresh cilantro

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent and edges begin to brown.
3. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
4. Sprinkle ground cumin, smoked paprika, and chipotle powder over onions, toasting spices for 45 seconds to release oils.
5. Add drained black beans and hominy, stirring to coat with spice mixture.
6. Pour in vegetable broth, scraping any browned bits from skillet bottom.
7. Reduce heat to medium and simmer mixture for 8-10 minutes until liquid reduces by half.
8. Drizzle lime juice over filling and remove from heat.
9. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Spoon hominy-bean mixture evenly among warmed tortillas.
11. Top each taco with crumbled cotija cheese and chopped cilantro.
12. Serve immediately while tortillas remain warm and crisp.

Zesty lime brightens the smoky-spiced hominy and creamy beans against the corn tortillas’ earthy base. The cotija cheese provides salty contrast while cilantro adds fresh herbal notes. For extra heat, drizzle with habanero hot sauce or serve alongside pickled red onions for acidic balance.

Cheesy Hominy Casserole with Jalapeños

Let’s dive straight into this comforting casserole that transforms humble ingredients into something extraordinary. Loaded with creamy textures and a subtle kick, it’s perfect for potlucks or family dinners. You’ll appreciate how the flavors meld together during baking.

Ingredients

– 4 cups cooked hominy, thoroughly drained
– 2 cups sharp white cheddar cheese, freshly grated
– 1 cup Monterey Jack cheese, coarsely shredded
– 3 fresh jalapeños, seeds removed and finely diced
– 1 large yellow onion, small-diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 2 large pasture-raised eggs, lightly beaten
– 1/2 cup panko breadcrumbs
– 3 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish.
2. Melt 2 tablespoons unsalted butter in a large skillet over medium heat until foaming subsides.
3. Sauté diced yellow onion for 5-7 minutes until translucent and edges begin to caramelize.
4. Add minced garlic and cook for 60 seconds until fragrant but not browned.
5. Stir in diced jalapeños and cook for 3 minutes until slightly softened.
6. Combine cooked hominy, onion mixture, grated white cheddar, shredded Monterey Jack, heavy cream, and beaten eggs in a large mixing bowl.
7. Season with smoked paprika, black pepper, and sea salt, folding gently to distribute evenly.
8. Transfer the mixture to your prepared baking dish, spreading into an even layer.
9. Melt remaining 1 tablespoon butter and toss with panko breadcrumbs until coated.
10. Sprinkle buttered breadcrumbs evenly across the casserole surface.
11. Bake at 375°F for 35-40 minutes until topping is golden brown and edges bubble vigorously.
12. Rest the casserole for 10 minutes before serving to allow proper setting.

You’ll notice the casserole develops a creamy interior with pleasantly chewy hominy kernels throughout. The jalapeños provide subtle heat that builds gradually rather than overwhelming the palate. For an elegant presentation, serve individual portions in shallow bowls garnished with fresh cilantro and a drizzle of crema.

Smoky Hominy and Chorizo Stew

Zesty and deeply satisfying, this hominy and chorizo stew delivers bold flavors with minimal effort. Smoky Spanish chorizo pairs perfectly with toothsome hominy in a rich tomato-based broth. It’s the ideal one-pot meal for chilly evenings when you crave something hearty yet straightforward.

Ingredients

– 1 lb Spanish-style chorizo sausage, casing removed and crumbled
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 2 tbsp extra-virgin olive oil
– 1 tbsp smoked paprika
– 1 tsp ground cumin
– 1 (28 oz) can crushed San Marzano tomatoes
– 2 (15 oz) cans white hominy, drained and rinsed
– 4 cups chicken stock
– 1/4 cup chopped fresh cilantro
– Kosher salt to season

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add crumbled chorizo and cook for 6-8 minutes, breaking it up with a wooden spoon, until browned and rendered.
3. Add diced onion and cook for 5 minutes until translucent, stirring frequently to prevent burning.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Sprinkle smoked paprika and ground cumin over the mixture, toasting the spices for 30 seconds to deepen their flavor.
6. Pour in crushed tomatoes, scraping the bottom of the pot to incorporate any browned bits.
7. Add drained hominy and chicken stock, stirring to combine all ingredients.
8. Bring the stew to a boil, then reduce heat to maintain a gentle simmer.
9. Cover partially and simmer for 25 minutes, allowing flavors to meld and broth to thicken slightly.
10. Season with kosher salt, starting with 1 teaspoon and adjusting as needed.
11. Stir in chopped cilantro just before serving. For optimal flavor development, let the stew rest off heat for 10 minutes before serving.
Freshly made, this stew boasts a robust texture with firm hominy kernels and rich, spicy broth. The smoky chorizo infuses every bite while the tomatoes provide balanced acidity. Serve it in deep bowls with crusty bread for dipping, or top with avocado slices for creamy contrast.

Savory Hominy and Chicken Enchiladas

A comforting Tex-Mex classic gets elevated with hominy’s unique texture. These enchiladas deliver perfect balance between tender chicken and toothsome corn kernels. You’ll appreciate how the hominy absorbs the rich sauce while maintaining its distinct character.

Ingredients

– 2 cups shredded roasted chicken breast
– 1 (15-ounce) can white hominy, drained and rinsed
– 8 (6-inch) corn tortillas
– 2 cups roasted tomatillo salsa
– 1 cup crumbled queso fresco
– ½ cup Mexican crema
– ¼ cup avocado oil
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ cup finely chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F.
2. Warm the corn tortillas by brushing both sides lightly with avocado oil and heating in a dry skillet for 15 seconds per side until pliable.
3. Combine the shredded roasted chicken, drained hominy, ground cumin, and smoked paprika in a mixing bowl.
4. Spread ½ cup of roasted tomatillo salsa across the bottom of a 9×13-inch baking dish.
5. Spoon ⅓ cup of the chicken-hominy mixture onto each warmed tortilla and roll tightly.
6. Arrange the filled tortillas seam-side down in the prepared baking dish.
7. Pour the remaining roasted tomatillo salsa evenly over the assembled enchiladas.
8. Sprinkle the crumbled queso fresco uniformly across the top.
9. Bake at 375°F for 20-22 minutes until the cheese is melted and the edges bubble slightly.
10. Remove from oven and drizzle with Mexican crema in a zigzag pattern.
11. Garnish with finely chopped fresh cilantro before serving.
Layers of tender chicken and toothsome hominy create remarkable textural contrast beneath the tangy tomatillo sauce. The queso fresco provides salty counterpoints to the creamy drizzle, while the hominy’s corn essence shines through. For a dramatic presentation, serve individual enchiladas topped with quick-pickled red onions and avocado slices.

Hominy and Green Chile Breakfast Skillet

Vibrant and satisfying, this hominy and green chile breakfast skillet brings Southwest flavors to your morning table. It comes together quickly with pantry staples for a hearty start to any day. The combination of textures and spices will become your new breakfast favorite.

Ingredients

– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 garlic cloves, minced
– 1 (4-ounce) can fire-roasted green chiles, drained
– 2 (15-ounce) cans white hominy, rinsed and drained
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 4 pasture-raised eggs, lightly beaten
– ¼ cup crumbled cotija cheese
– 2 tablespoons chopped fresh cilantro
– Kosher salt to season
– Freshly cracked black pepper to season

Instructions

1. Heat clarified butter in a 10-inch cast iron skillet over medium-high heat until shimmering.
2. Add finely diced yellow onion and cook for 4-5 minutes until translucent and edges begin to caramelize.
3. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
4. Add drained fire-roasted green chiles and cook for 1 minute to release their moisture.
5. Incorporate rinsed hominy, spreading it in an even layer across the skillet.
6. Cook undisturbed for 3-4 minutes to develop a golden crust on the hominy kernels.
7. Sprinkle ground cumin and smoked paprika evenly over the mixture.
8. Season with kosher salt and freshly cracked black pepper, then stir to combine all ingredients.
9. Create four small wells in the hominy mixture using the back of a spoon.
10. Pour lightly beaten pasture-raised eggs into the wells, dividing evenly.
11. Reduce heat to medium-low, cover the skillet, and cook for 5-6 minutes until egg whites are set but yolks remain slightly runny.
12. Remove from heat and immediately top with crumbled cotija cheese and chopped fresh cilantro.
13. Let rest for 1 minute before serving to allow cheese to soften slightly.

Each bite delivers creamy hominy contrasted by crispy edges, while the green chiles provide subtle heat that builds gradually. The runny egg yolks create a luxurious sauce that coats every component. For a complete meal, serve alongside warm corn tortillas and sliced avocado for dipping and scooping.

Quick Hominy and Avocado Salad

Every kitchen needs this lightning-fast hominy salad in its rotation. Effortlessly combine pantry staples with fresh avocado for a satisfying meal. Expect bright, zesty flavors that come together in under 15 minutes.

Ingredients

– 2 (15-ounce) cans white hominy, drained and rinsed
– 2 ripe Hass avocados, diced into ½-inch cubes
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lime juice
– ½ cup finely chopped red onion
– ¼ cup chopped fresh cilantro
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon smoked paprika

Instructions

1. Place drained hominy in a large mixing bowl.
2. Add diced avocado and gently toss to combine.
3. Whisk together olive oil and lime juice in a small bowl until emulsified.
4. Pour dressing over hominy and avocado mixture.
5. Add chopped red onion and cilantro to the bowl.
6. Sprinkle with coarse sea salt, black pepper, and smoked paprika.
7. Fold all ingredients together gently to avoid mashing the avocado.
8. Let salad rest for 5 minutes to allow flavors to meld.
9. Taste and adjust seasoning if necessary before serving.

What makes this salad exceptional is the contrast between the chewy hominy and creamy avocado. The smoked paprika adds subtle depth while the lime keeps everything bright. Serve it alongside grilled fish or stuff it into tortillas for a fresh twist on tacos.

Zesty Hominy and Lime Soup

Whip up this vibrant soup when you crave something bright and satisfying. Zesty hominy and lime soup delivers bold flavors with minimal effort. Its tangy broth and toothsome texture make it perfect for any season.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 jalapeño pepper, seeded and minced
– 4 cups chicken stock
– 2 (15-ounce) cans white hominy, drained and rinsed
– 1 pound boneless, skinless chicken thighs
– 3 tablespoons fresh lime juice
– ¼ cup fresh cilantro, chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Heat extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and seeded, minced jalapeño pepper; cook for 1 minute until fragrant.
4. Pour in chicken stock and bring to a simmer over medium-high heat.
5. Add drained, rinsed white hominy and boneless, skinless chicken thighs to the pot.
6. Reduce heat to maintain a gentle simmer and cook uncovered for 20 minutes.
7. Remove chicken thighs with tongs and shred using two forks.
8. Return shredded chicken to the pot and stir to combine.
9. Stir in fresh lime juice, chopped fresh cilantro, kosher salt, and freshly ground black pepper.
10. Simmer for 2 more minutes to allow flavors to meld.
11. Ladle soup into bowls and serve immediately.

Our soup achieves a perfect balance between the hominy’s chewy texture and the broth’s citrusy brightness. The shredded chicken remains tender while absorbing the zesty flavors beautifully. For an extra kick, garnish with thinly sliced radishes or avocado crema.

Creamy Hominy with Bacon and Scallions

You’ll find this creamy hominy dish becomes an instant comfort food favorite. Year-round versatility makes it perfect as either a hearty side or satisfying main. You get smoky bacon, tender hominy, and fresh scallions in every bite.

Ingredients

• 6 ounces thick-cut applewood-smoked bacon, diced
• 2 (15-ounce) cans white hominy, drained and rinsed
• 1 cup heavy cream
• 1/2 cup chicken stock
• 3 scallions, thinly sliced
• 2 tablespoons unsalted butter
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Place diced bacon in a cold large skillet.
2. Cook bacon over medium heat for 8-10 minutes until fat renders and bacon crisps.
3. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons bacon fat in skillet.
4. Add drained hominy to the hot bacon fat in skillet.
5. Sauté hominy for 5 minutes until lightly browned, stirring occasionally.
6. Pour in heavy cream and chicken stock, scraping any browned bits from skillet bottom.
7. Bring mixture to a simmer over medium heat.
8. Reduce heat to low and cook uncovered for 12-15 minutes until liquid reduces by half.
9. Stir in unsalted butter until fully melted and incorporated.
10. Fold in reserved crispy bacon and freshly ground black pepper.
11. Remove skillet from heat and stir in sliced scallions.
12. Serve immediately while hot.

Unbelievably creamy texture contrasts beautifully with the crisp bacon bits and tender hominy kernels. Use it as a sophisticated brunch base for poached eggs or alongside roasted chicken for dinner. The smoky richness makes this dish particularly satisfying during cooler months.

Easy Hominy Nachos Supreme

Dive into these hominy nachos for a textural upgrade from traditional versions. Canned hominy provides satisfying chew while absorbing bold seasonings beautifully. This supreme version layers multiple textures for maximum impact.

Ingredients

– 1 (15 oz) can white hominy, thoroughly rinsed and drained
– 8 oz ground chuck (80/20 blend)
– 1 cup sharp cheddar cheese, freshly grated
– ½ cup Monterey Jack cheese, freshly grated
– ½ cup pico de gallo, freshly prepared
– ¼ cup pickled jalapeño slices
– ½ cup crema Mexicana
– 2 tbsp avocado oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp onion powder
– ¼ tsp cayenne pepper
– Kosher salt to season

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3. Add ground chuck, breaking it apart with a wooden spoon until crumbled.
4. Cook beef for 5-7 minutes until browned and no pink remains.
5. Drain excess fat from the skillet using a slotted spoon.
6. Add rinsed hominy to the skillet with the beef.
7. Season with cumin, smoked paprika, garlic powder, onion powder, and cayenne.
8. Cook mixture for 3-4 minutes until hominy is heated through and lightly toasted.
9. Spread the hominy-beef mixture evenly across the prepared baking sheet.
10. Combine both grated cheeses in a small bowl.
11. Sprinkle cheese blend uniformly over the hominy mixture.
12. Bake at 425°F for 6-8 minutes until cheese is completely melted and bubbly.
13. Remove from oven and immediately top with fresh pico de gallo.
14. Scatter pickled jalapeño slices across the surface.
15. Drizzle crema Mexicana in zigzag patterns over the entire dish.
16. Let rest for 2 minutes before serving to allow toppings to set.

Remarkably crisp hominy provides satisfying crunch against the molten cheese blend. The spicy beef mixture delivers deep umami notes that balance the bright acidity of fresh pico. Serve immediately with cold Mexican lager to cut through the richness, or layer additional toppings like guacamole between cheese applications for extra dimension.

Vegetarian Hominy Chili with Sweet Corn

Mildly sweet corn and earthy hominy create a satisfying vegetarian chili that comes together in under an hour. This hearty bowl delivers complex flavors through carefully layered cooking techniques. Perfect for weeknight dinners or casual gatherings.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 poblano pepper, seeded and diced
– 1 tablespoon ground cumin
– 2 teaspoons smoked paprika
– 1 teaspoon dried oregano
– 1 (28-ounce) can fire-roasted diced tomatoes
– 2 (15-ounce) cans hominy, drained and rinsed
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup frozen sweet corn
– 4 cups vegetable broth
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh cilantro, chopped
– 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and diced poblano pepper; cook for 2 minutes until fragrant.
4. Add ground cumin, smoked paprika, and dried oregano; toast for 30 seconds to release oils.
5. Pour in fire-roasted diced tomatoes with their juices, scraping any browned bits from the bottom.
6. Add drained hominy, black beans, frozen sweet corn, and vegetable broth.
7. Season with sea salt and black pepper, then bring to a boil.
8. Reduce heat to low, cover, and simmer for 30 minutes to allow flavors to meld.
9. Stir in chopped cilantro just before serving.
10. Serve hot with lime wedges for squeezing over individual portions.

Velvety hominy and tender corn create a satisfying chew against the creamy black beans. The subtle heat from poblano builds gradually, while lime brightens each spoonful. For a creative twist, serve over baked sweet potatoes or top with avocado crema for extra richness.

Herbed Hominy and Potato Hash

Rustic and satisfying, this hominy and potato hash delivers earthy flavors with minimal effort. Perfect for breakfast or a hearty dinner, it comes together quickly using pantry staples. The combination creates a comforting dish that’s both filling and flavorful.

Ingredients

– 2 tablespoons clarified butter
– 1 large Yukon Gold potato, diced into ½-inch cubes
– 1 cup canned hominy, rinsed and drained
– ½ cup finely diced yellow onion
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly cracked black pepper
– 2 pasture-raised eggs, lightly beaten
– 2 tablespoons chopped fresh parsley
– Fine sea salt, to season

Instructions

1. Heat clarified butter in a 10-inch cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced Yukon Gold potato in a single layer, seasoning immediately with fine sea salt to help draw out moisture.
3. Cook potatoes undisturbed for 5 minutes to develop a golden crust, then stir and continue cooking for another 5 minutes until tender.
4. Add finely diced yellow onion and cook for 3 minutes until translucent but not browned.
5. Stir in rinsed hominy, fresh thyme leaves, smoked paprika, and freshly cracked black pepper.
6. Cook mixture for 4 minutes, pressing down with a spatula to create contact with the skillet surface.
7. Create two wells in the hash using the back of a spoon, exposing the skillet surface.
8. Pour lightly beaten pasture-raised eggs into the wells and cook for 2 minutes until whites are set but yolks remain runny.
9. Remove skillet from heat and garnish with chopped fresh parsley.
10. Let rest for 1 minute before serving to allow flavors to meld.

Perfectly textured with crispy potato edges and creamy hominy centers, this hash offers smoky depth from the paprika. The runny eggs create a luxurious sauce when broken over the hash. Try serving it topped with avocado slices or alongside grilled sausages for a complete meal.

Southwestern Hominy and Sausage Scramble

Perfect for busy mornings, this protein-packed scramble combines smoky sausage with toothsome hominy for a satisfying breakfast. Pre-cooked ingredients mean you can have this hearty dish on the table in under 20 minutes.

Ingredients

• 1 tablespoon avocado oil
• 8 ounces smoked andouille sausage, sliced into ¼-inch coins
• 1 medium yellow onion, finely diced
• 1 poblano pepper, stemmed, seeded, and finely diced
• 2 cloves garlic, minced
• 1 (15-ounce) can white hominy, drained and rinsed
• 6 large pasture-raised eggs, lightly beaten
• ¼ cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Heat 1 tablespoon avocado oil in a 12-inch cast-iron skillet over medium-high heat until shimmering, about 90 seconds.
2. Add 8 ounces sliced andouille sausage and cook, stirring occasionally, until lightly browned and rendered, 4-5 minutes.
3. Add 1 diced yellow onion and 1 diced poblano pepper; cook, stirring frequently, until vegetables are softened and onion is translucent, 5-6 minutes.
4. Stir in 2 minced garlic cloves and cook until fragrant, 30 seconds.
5. Add 1 can drained hominy, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; cook for 2 minutes to toast spices.
6. Pour 6 lightly beaten eggs over the hominy mixture, tilting the skillet to distribute evenly.
7. Let eggs set for 30 seconds before gently pushing cooked portions from edges toward center with a spatula.
8. Continue cooking, lifting and folding eggs, until large, soft curds form and eggs are just set but still moist, 2-3 minutes.
9. Remove from heat and immediately fold in ¼ cup crumbled cotija cheese and 2 tablespoons chopped cilantro.

Marbled with melted cotija and studded with chewy hominy, this scramble delivers a satisfying textural contrast. The smoky sausage and earthy spices create a deeply savory base that stands up well to tangy hot sauce. For a complete meal, serve alongside warm corn tortillas and sliced avocado.

Warm Hominy and Tomato Salsa

Unbelievably simple yet deeply satisfying, this warm hominy and tomato salsa transforms pantry staples into a vibrant side dish. Using canned hominy saves considerable prep time while delivering that essential toothsome texture. Ultimate comfort food that pairs beautifully with grilled meats or stands alone with tortilla chips.

Ingredients

– 2 (15-ounce) cans white hominy, drained and rinsed
– 1 pound ripe Roma tomatoes, cored and diced
– 1 medium yellow onion, finely chopped
– 2 jalapeño peppers, seeded and minced
– 3 garlic cloves, microplaned
– ¼ cup extra-virgin olive oil
– 2 tablespoons fresh lime juice
– ¼ cup finely chopped fresh cilantro
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chopped onion and cook, stirring frequently, until translucent and edges begin to caramelize, 5-7 minutes.
3. Stir in minced jalapeños and microplaned garlic, cooking until fragrant, 60 seconds exactly.
4. Add drained hominy, spreading in an even layer, and cook undisturbed to develop golden-brown spots, 4-5 minutes.
5. Incorporate diced tomatoes and kosher salt, reducing heat to medium-low to prevent scorching.
6. Simmer mixture, stirring occasionally, until tomatoes break down and release their juices, 8-10 minutes.
7. Remove skillet from heat and stir in fresh lime juice, cracked black pepper, and chopped cilantro.
8. Let salsa rest for 5 minutes off heat to allow flavors to meld before serving.

Aromatic and textured, this salsa offers pops of hominy against the silky tomato base with subtle heat building in the background. Serve warm alongside seared skirt steak or spoon over crispy tostadas for contrasting textures. The hominy’s chewiness holds up beautifully if making ahead, though it’s best served within 2 hours of preparation.

Simple Sautéed Hominy with Garlic and Herbs

Keep your pantry essentials working overtime with this quick hominy sauté. Kicking up canned hominy transforms it into a sophisticated side in minutes. This garlicky herb version delivers maximum flavor with minimal effort.

Ingredients

– 2 (15-ounce) cans white hominy, thoroughly drained and rinsed
– 3 tablespoons extra-virgin olive oil
– 4 garlic cloves, thinly sliced
– 1 tablespoon fresh thyme leaves
– 2 teaspoons fresh rosemary, finely minced
– ½ teaspoon crushed red pepper flakes
– Kosher salt, to season
– Freshly cracked black pepper, to finish
– 2 tablespoons unsalted butter, chilled and cubed
– ¼ cup fresh parsley, roughly chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add sliced garlic and cook until fragrant and lightly golden, approximately 45 seconds.
3. Incorporate drained hominy, spreading it in a single layer across the skillet surface.
4. Cook undisturbed for 4 minutes to develop a golden crust on one side.
5. Stir hominy and continue cooking for another 4 minutes until lightly browned overall.
6. Sprinkle thyme, rosemary, and red pepper flakes evenly over the hominy.
7. Season with ½ teaspoon kosher salt and cook for 1 minute to toast the herbs.
8. Remove skillet from heat and add chilled butter cubes, swirling until melted and emulsified.
9. Fold in chopped parsley and season with freshly cracked black pepper.
10. Transfer to serving dish immediately.

Let the hominy’s chewy texture contrast beautifully with the crispy browned edges. The herbal garlic butter clings to each pearl, creating a sophisticated side that elevates simple grilled proteins. Serve alongside seared scallops or fold into a grain bowl for added substance.

Hominy and Ham Bean Soup

Yearning for a hearty, soul-warming soup that comes together with minimal fuss? You’ve found it. This hominy and ham bean soup delivers deep, smoky flavor in every spoonful.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 8 ounces smoked ham hock
– 1 pound dried navy beans, soaked overnight
– 2 quarts homemade chicken stock
– 2 bay leaves
– 1 teaspoon smoked paprika
– 29 ounces canned white hominy, drained and rinsed
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Heat extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
4. Place smoked ham hock in the pot and sear for 2 minutes per side to develop fond.
5. Add soaked navy beans, homemade chicken stock, bay leaves, and smoked paprika.
6. Bring to a boil, then immediately reduce heat to maintain a gentle simmer.
7. Cover and cook for 1.5 hours until beans are tender but not mushy.
8. Remove ham hock and shred the meat, discarding skin and bone.
9. Return shredded ham to the pot along with drained white hominy.
10. Season with kosher salt and freshly cracked black pepper.
11. Simmer uncovered for 20 minutes to allow flavors to meld.
12. Stir in chopped fresh flat-leaf parsley just before serving.

Generously ladle this soup into deep bowls. The tender navy beans and chewy hominy create a satisfying textural contrast, while the smoked ham hock infuses every bite with rich, savory depth. For a creative twist, top with a dollop of crema and serve alongside crusty artisan bread for dipping into the flavorful broth.

Hominy and Ground Beef Tostadas

Let’s dive straight into these hominy and ground beef tostadas—a satisfying meal that layers textures and flavors for maximum impact. Loaded with protein and fiber, they come together quickly for busy weeknights yet feel special enough for casual entertaining. The crispy base provides the perfect foundation for the hearty topping blend.

Ingredients

– 8 corn tortillas
– 1 lb grass-fed ground beef (85% lean)
– 2 tbsp avocado oil, divided
– 1 can (15 oz) white hominy, drained and rinsed
– 1 medium yellow onion, finely diced
– 2 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp chipotle powder
– ¼ cup beef stock
– 1 cup shredded Monterey Jack cheese
– ½ cup crumbled queso fresco
– ¼ cup chopped fresh cilantro
– 1 ripe avocado, sliced
– ½ cup Mexican crema
– 1 lime, cut into wedges

Instructions

1. Preheat oven to 400°F.
2. Brush both sides of corn tortillas with 1 tbsp avocado oil using a pastry brush.
3. Arrange tortillas in a single layer on two baking sheets.
4. Bake for 8-10 minutes until golden and crisp, flipping halfway through.
5. Heat remaining 1 tbsp avocado oil in a large cast-iron skillet over medium-high heat.
6. Add ground beef, breaking it apart with a wooden spoon.
7. Cook for 5-7 minutes until browned, stirring occasionally.
8. Add diced onion and cook for 3-4 minutes until translucent.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Sprinkle cumin, smoked paprika, and chipotle powder over the beef mixture.
11. Cook for 1 minute to toast the spices, stirring constantly.
12. Add drained hominy and beef stock, scraping any browned bits from the skillet bottom.
13. Simmer for 4-5 minutes until liquid reduces by half.
14. Season with 1 tsp kosher salt and ½ tsp black pepper.
15. Spoon beef-hominy mixture evenly over crisp tortillas.
16. Top with shredded Monterey Jack cheese.
17. Return to oven for 3-4 minutes until cheese melts.
18. Garnish with queso fresco, cilantro, and avocado slices.
19. Drizzle with Mexican crema and serve immediately with lime wedges.

Our pro tip: For extra-crispy tortillas, bake them directly on the oven rack rather than a baking sheet. The hominy adds a delightful chew against the tender beef, while the dual cheeses provide both melt and crumble textures. Opt for serving these open-faced to showcase the colorful toppings, or fold them like tacos for easier eating—either way, the contrast between the crisp base and savory topping makes every bite dynamic.

Crispy Hominy Fritters with Spicy Aioli

Eager for a satisfying crunch with minimal effort? These hominy fritters deliver crispy exteriors and tender interiors in under 30 minutes. Pair them with the spicy aioli for a perfect snack or appetizer.

Ingredients

• 2 cups canned hominy, drained and rinsed
• 1/2 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1/2 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon sriracha sauce
• 1/4 teaspoon garlic powder
• 1 cup vegetable oil for frying
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Pat the drained hominy completely dry with paper towels to ensure maximum crispiness.
2. Combine all-purpose flour, fine cornmeal, baking powder, smoked paprika, and cayenne pepper in a medium mixing bowl.
3. Whisk lightly beaten pasture-raised eggs and whole milk in a separate bowl until fully incorporated.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
5. Fold the dried hominy into the batter until evenly distributed.
6. Heat vegetable oil in a heavy-bottomed skillet to 350°F, using a deep-fry thermometer for accuracy.
7. Drop heaping tablespoons of batter into the hot oil, working in batches to avoid overcrowding.
8. Fry fritters for 2-3 minutes per side until golden brown and crispy.
9. Transfer cooked fritters to a wire rack set over a baking sheet to drain excess oil.
10. Season immediately with kosher salt and freshly ground black pepper while still hot.
11. Whisk mayonnaise, fresh lime juice, sriracha sauce, and garlic powder in a small bowl until smooth.
12. Let the spicy aioli rest for 5 minutes to allow flavors to meld before serving.

What makes these fritters exceptional is the contrast between the crackling crust and the soft, chewy hominy inside. The spicy aioli cuts through the richness with its bright acidity and subtle heat. Serve them alongside a crisp radish salad or as a topping for black bean soup for added texture.

Conclusion

These thirty hominy recipes prove that convenience doesn’t mean compromising on flavor. From comforting stews to zesty salads, there’s something here for every busy cook and craving. We’d love to hear which dishes become your new weeknight heroes—drop a comment with your favorites, and don’t forget to share this roundup on Pinterest to spread the hominy love!