Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 1

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.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

30 mins
6 cups


Ingredient Checklist


Instructions Checklist
  • 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; fat 5g; cholesterol 159mg; saturated fat 1g; carbohydrates 16g; mono fat 1g; poly fat 3g; insoluble fiber 4g; sugars 4g; protein 22g; vitamin a 646.4IU; vitamin c 17.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; folate 1.7mcg; sodium 735mg; potassium 521mg; calcium 114mg; iron 1mg.