Mexican Hominy

It's always a good idea to wear rubber gloves when seeding any type of pepper. If you prefer, leave the seeds in the jalapeño for an extra peppery punch!


6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 84
Fat 1.6 g
Satfat 0.2 g
Protein 2.1 g
Carbohydrate 18.4 g
Cholesterol 0 mg
Iron 2.4 mg
Sodium 627 mg
Caloriesfromfat 15 %
Fiber 3.3 g
Calcium 18 mg


2 teaspoons olive oil
1 cup finely chopped onion
2 teaspoons minced seeded jalapeño pepper
1 teaspoon minced garlic
1 (15-ounce) can golden hominy, drained
1 (14.5-ounce) can Mexican-style stewed tomatoes, drained and chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh cilantro


Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add jalapeño pepper and garlic; sauté 2 minutes. Stir in hominy; reduce heat to medium, and cook 5 minutes, stirring occasionally. Stir in tomatoes, salt, and black pepper; cook until thoroughly heated. Sprinkle with cilantro.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note