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Southwestern Hominy

This recipe has been in our family for a long time, but I'm not sure where it originated. Though it has a Southwestern flair, we love it here in Missouri.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 tablespoons butter
  • 2 cans (15-1/2 ounces each) golden hominy, rinsed and drained
  • 2 to 3 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

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Average Rating:
  • Lois
    Apr 5, 2020

    I had hominy in freezer I wanted to use. This was a tasty side dish with lots of flavor. Use 2 instead of 3 teaspoons of chili powder if you want it a little less spicy. I also added a Lille cumin like other reviewers recommended. Would make again.

  • Eric
    Mar 31, 2020

    Good - much better than we expected. Didn't have regular paprika but had some smoked paprika which added nicely to the taste. We'll do it again sometime.

  • Alisa
    Mar 12, 2018

    Delicious and easy! I had only one can of hominy, so I added a cup of frozen corn to it. Instead of the suggested spices, I used Chipotle Chile powder, coriander, cumin and salt (maybe 1/4 tsp of each, or to taste). I also added about 1/2 tsp lime juice.

  • PrplMonky5
    Mar 27, 2016

    This was a good way to spice up plain old hominy, especially since you don't see many recipes for hominy! We enjoyed it but thought it lacked something. Not sure what but I'd still try this again and maybe tweak it a bit.

  • maratha
    Apr 15, 2011

    No comment left

  • Isolda
    Mar 17, 2008

    No comment left