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Using a can of hominy?

I have never had hominy other than when it's part of tortilla dough, but when I noticed it next to Goya canned beans. Can I use it in a three-bean salad? (Mine are always at least five types of bean.) My tolerance for hot peppers is low, and I dislike standard Latin ingredients like lime, cilantro, cumin, avocado, so I realize my options may be limited.

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  1. Drain well and toss in a saute' pan with melted butter salt & pepper. Simple and very tasty, serve along side a ham steak or a pork chop or as a side with bacon and eggs.

    1. This is an indulgent recipe from Bobby Flay:


      Rich and delicious, it's a nice accompaniment to grilled foods, spicy foods, whatever.....

      1. I don't know why you couldn't use it in three bean salad. Why not?

        I'm not a hominy lover. I was raised eating it fairly frequently, heated up out a can. But I do know that hominy can be added to Posole and in that case, the dish is very good.

        1. This is a delicious recipe for Chicken Soup with Lime and Hominy greygarious. If these flavour combinations appeal, I'd highly recommend this recipe.

          We actually prefer it w Mexican Queso Fresco atop or even Jack cheese. It's great with some broken crispy corn tortilla chips in the bottom of the bowl and then pouring the soup atop.

          In a pinch, I've even used supermarket rotisserie chicken.


          1 Reply
          1. re: Breadcrumbs

            I love it in chicken soup as well.

            But I don't see why you couldn't use it in a 3-bean salad. I'm assuming you know what hominy is (but in case someone else comes along this thread) - but it really is just corn that has been treated to take off the tougher outer skin (there is more to it than that but that is the basics). So if you aren't against the taste of corn in your 3-bean salad it should be just fine.

            I think too many people are scared away from using it because it sounds so "unusual" but its just corn folks, don't be scared of it - it tastes great.

          2. Fry a couple of pork chops in a cast iron skillet. When done, remove and sauté the hominy in the skillet. Or grill the chops and sauté the hominy in butter. See below

            1. In Mexico hominy is best known for its use in soup, pozole. The emphasis there is on a rich porky flavor, not heat. The Mexican flavors that you list are added at the table as you like it.

              In the Andes, it is called mote, and is used as a starch (like rice, potatoes and plantains). In Ecuador frying it with the fond left from making carnitas is a favorite. It is also served with scrambled eggs. They too like it in soup.


              3 Replies
              1. re: paulj

                I LOVE pozole. And gg can avoid any less-liked ingredients.

                1. re: paulj

                  Thanks rjbh20 and paulj! I didn't realize it is used as a starch analog. I'll use it the next time I have a goodly amount of pork or chicken fond from sauteeing the main course.

                  1. re: paulj

                    +1 for pozole. And maybe look for a pozole blanco recipe, which doesn't typically contain any chile.

                    Pozole is usually served with a large array of condiments -- onion, radish, oregano, dried chile, crema, tostadas, shredded lettuce or cabbage, limes, avocado -- and so it takes on different flavors and textures as you go, garnishing it with different things.

                    Mmm, love pozole...

                  2. Menudo. But only if you like beef tripe.

                    1. A friend of mine added it to burritos along with carnitas, and homemade pico and cheese. Really good. It might even be good in a chili.

                      3 Replies
                      1. re: Atomic76

                        I really like adding a can of hominy to my standard chili.

                        My mom frequently served it with pan fried pork chops, very good together.

                        In my area Juanita's Mexican Style is the tastiest brand.

                        1. re: kengk

                          Hominy in chili sounds great! Thanks for the rec.

                        2. re: Atomic76

                          Yep. I am a plus one on the chili.

                          In addition to all the other lovely ways to use hominy mentioned here - Hominy (instead of macaroni) and cheese. Top with something crunchy (like maybe even fritos or corn chips and glob on a dollop of sour cream.

                          and OP - yes, I think it would be terrific in a three bean - why not.

                          Really about the avocado? Sigh.

                        3. Have you come across any Chicken Tortilla Soup or Mexican/Southwestern-style soups that you enjoy?
                          I use it in place of corn and everyone seems to enjoy the substitution. I usually serve with a dollop of sour cream on top and cheese quesadillas on the side.

                          1 Reply
                          1. re: OhioHound

                            Speaking of which, smoked chicken tortilla soup with hominy

                          2. I make a stew with chicken thighs, mexican chorizo, onion, peppers, and hominy. If you don't like the spices in chorizo, use another sausage.

                            1. My mother in law used hominy in a dish that still transports my husband back. It's not gourmet by any stretch but it fill your "don't want Mexican" requirement.
                              In a large frying pan brown 1# ground beef and drain. Add a medium onion, chopped, a green pepper chopped and a can of drained hominy. Fry/saute) until the hominy starts to brown slightly. This should take about 20 minutes.

                              1. I throw it in green posole. You don't have to use cilantro, but you do need those tomatillos and jalapenos. Do you like a little heat or are peppers out altogether?

                                1. I use hominy in posole. So, so good.

                                  1. Hominy is delicious for breakfast, fried up in the browned bits left after frying bacon.
                                    Just drain most of the bacon grease from the pan, dump in a can of hominy, and cook till mostly dry, scraping up all the browned goodness from the bottom of the pan. Add back some crumbled bacon, or serve strips on the side.

                                    1. For an unadultered taste, I'd go with the first reply, mrbigshot; tossed in a pan w/ melted butter, S&P. Simple, but quite delicious.
                                      Many mention pozole. There's a north-eastern Native cousin many times simply called "corn soup": simmer pork hocks until tender to get a broth, add shredded cabbage and cubed turnip, simmer awhile until softened, add a can of kidney beans and a can of hominy (your choice, white or yellow), cook a short time. remove pork meat from bones, return to soup, S&P to taste, enjoy.

                                        1. re: paulj

                                          Interesting. Basically a spicy hummus substituting hominy for garbanzos. What about making the same substitution in a basic hummus recipe, I wonder? "New World hummus"?

                                          1. re: Soul Vole

                                            I have a 30 oz can of white hominy that I was planning to use for pozole but it's been too danged hot. Now I'm going to use it to make one or several of the suggestions here. Thanks, CHers!

                                        2. You can definitely use it in a traditional Three Bean Salad - it's very very similar to chick peas - though a bit firmer.

                                          Or you could put a southwest spin on your salad with a lime, garlic and cilantro dressing.

                                          I also use in texas caviar, and tortilla soup.