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Mexi Hominy

Mexi Hominy

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Had a few cans of hominy and came up with this dish. Bonus is, it is quick to prepare. Good for vegetarians too!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 1193 mg
  • 48%

Based on a 2,000 calorie diet


  1. In a saucepan over medium heat, stir together hominy, tomatoes, green chiles, cumin, and garlic. Cook about 7 minutes. Stir in cilantro. Remove from heat, divide into bowls, and top with cheese.
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In my family we call this "Texas Hominy" and use one can rol-tel tomatoes (mild) and one can of drained hominy, add a little cheddar cheese, and bake at 350 for 15 mins. You can also add various cooked meats to the mixture to make a main dish - I have added left-over pork, cheicken, steak or roast beef.

Eileen in IL

I wanted to try this recipe because I'd never had hominy before, and it was an "ok" food on the Weight Watchers Core plan. I made it for lunch since it looked so simple. It was fantastic. Just enough spice, very flavorful, and filling. My husband loved it,and I will definitely make it again. I used 1/4 tsp. of both salt and pepper and about a teaspoon or so of chopped cilantro. We did add cheese, but agreed (as we ate our cheeseless second helping) that it wasn't required. Next time I might try adding sour cream too, just for fun. Great recipe, thanks so much!


For my first taste of hominy, I was very pleased. This dish smells so good while it's cooking, and the taste is unique but flavorful. I topped mine with Sargento brand shredded Chipotle Cheddar cheese. Can you say yum? I'll definately make this again, thank you!