Canned hominy versus dried eliminates long prep time taking the about 10-hour effort of reconstituting dried hominy to the 10 seconds or so it takes to open a can.

Anna Kovel



  • In a 4- to 5-quart pot heat oil over medium. Add garlic and chile pepper; cook 1 to 2 minutes or until fragrant, stirring frequently. (Do not let garlic brown.) Add tomatoes, 3 cups water, the hominy and salt. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.

  • Add shrimp; cook 3 to 4 minutes or until shrimp are opaque. Stir in fresh oregano. Serves 4.


Find canned or dried hominy in large supermarkets. You will need to reconstitute dried before using: In a 3-quart pot cover 1 cup dry hominy with 2 inches of water. Cover and let stand overnight. Drain, add fresh water, and bring to boiling. Reduce heat; simmer 1 1/2 hours or until tender. Drain before using.

Nutrition Facts

188 calories; 5 g total fat; 1 g saturated fat; 3 g polyunsaturated fat; 1 g monounsaturated fat; 159 mg cholesterol; 735 mg sodium. 521 mg potassium; 16 g carbohydrates; 4 g fiber; 4 g sugar; 22 g protein; 0 g trans fatty acid; 646 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 2 mcg folate; 0 mcg vitamin b12; 114 mg calcium; 1 mg iron;