nutritional information

Per Serving:

  • Calories: 210
  • Protein: 8 g
  • Total Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 45 g
  • Cholesterol: 0 mg
  • Sodium: 990 mg
  • Fiber: 5 g


4 Servings

30 minutes or fewer

You’ll find canned cooked hominy in most supermarkets. It’s quite salty, so rinse well.
  • 15-oz. can white hominy (posole), rinsed and drained
  • 1 ¾ cups cooked black, pinto or red kidney beans or 15-oz. can beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 1 tsp. dried oregano
  • ⅛ tsp. chipotle chili powder or cayenne pepper
  • Salt to taste
  • 1 Tbs. roasted garlic olive oil
  • 14 ½-oz. can diced tomatoes with green chilies or 14 ½-oz. can Mexican-style stewed tomatoes, chopped
  1. In large saucepan, combine all ingredients except oil. Bring to boil; reduce heat, partially cover and simmer, stirring occasionally, until flavors blend and ingredients are heated through, about 5 minutes. Just before serving, stir in oil.
February 1998

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There is no liquid in this recipe! When I mixed this all together, all I got was a pile of all those ingredients. I need to figure out what kind of liquid can bind it all together. Yikes.

Mary Gee - 2014-02-22 20:29:04

So glad to find this recipe again! I loved it when it was first published back in '98, and now that I've found it, I'll be making it tomorrow night. Very flavorful, and unusual with the hominy. I'm a Southerner and grew up enjoying hominy, so this is a double treat. Give it a try!

RSW - 2011-08-08 21:35:25