Type what you have

Ingredients

• ✓ hominy
• water
• coconut milk
• sweetened condensed milk
• milk
• white sugar
• cinnamon stick
• cinnamon
• clove
• coconut

Instructions

1. 1 Combine hominy and water in a large saucepan and soak 8 hours to overnight.
2. 2 The next day, bring soaked hominy and liquid to a boil over high heat. Reduce heat and simmer until hominy is soft, about 1 hour. Add coconut milk, condensed milk, regular milk, 2 tablespoons sugar, cinnamon sticks, 1/2 teaspoon ground cinnamon, and cloves. Cook over low heat until mixture has thickened, about 15 minutes.
3. 3 Taste and sweeten with more sugar if needed. Stir in coconut. Ladle into serving bowls and sprinkle with cinnamon.

By Allrecipes Member

Ingredients

• ✓ hominy
• green bean
• butternut squash
• potato
• water
• chicken bouillon granules
• all-purpose flour
• butter
• pepper

Instructions

1. 1 Combine hominy, green beans, squash, and potatoes in a large pot; add water and chicken bouillon and bring to a boil. Reduce heat to low; simmer until vegetables are soft, about 10 minutes.
2. 2 Combine flour and melted butter in a small bowl; stir into soup. Increase heat to medium; cook until soup thickens, about 5 minutes. Season soup with black pepper.

By THE HOOVE

Ingredients

• ✓ hominy
• water
• long-grain white rice
• sazon seasoning
• cilantro
• green onion
• egg
• black bean
• sofrito
• salt
• black pepper

Instructions

1. 1 Stir together water, rice, and sazón seasoning in a medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in hominy, cilantro, and green onions.
2. 2 Meanwhile, fill a large saucepan halfway with cold water. Bring to a boil. Using a slotted spoon, carefully lower eggs into water. Reduce heat to maintain a gentle boil. Boil 8 minutes for jammy yolks. Remove from water with a slotted spoon and let cool slightly. When just cool enough to handle, gently tap eggs on the counter and carefully peel off shells. Cut eggs in half.
3. 3 Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.
4. 4 Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.

By dinehaus

Ingredients

• ✓ hominy
• vegetable oil
• red onion
• chicken breast
• cilantro
• garlic
• water
• long grain white rice
• chicken bouillon
• salt
• black pepper

Instructions

1. 1 Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
2. 2 Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
3. 3 Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.

By Ds R

Ingredients

• ✓ hominy
• canola oil
• cumin
• paprika
• chicken broth
• chicken thigh
• tomato
• water
• green onion
• lime
• hot sauce
• cilantro

Instructions

1. 1 Heat oil in a large pot over medium heat; stir in cumin and paprika until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce; bring to a boil. Reduce heat and simmer until flavors blended, about 15 minutes. Garnish soup with cilantro just before serving.

By Nyki

Ingredients

• ✓ hominy
• olive oil
• pork loin
• water
• beef bouillon
• chicken bouillon
• rutabaga
• carrot
• celery
• kidney bean
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add pork; cook and stir until browned on all sides, 5 to 10 minutes.
2. 2 Stir water and bouillon cubes together in a large pot over medium-high heat until bouillon cubes dissolve. Add pork, rutabaga, carrots, and celery; bring to a boil. Reduce heat to medium-low; simmer until vegetables tender, about 40 minutes.
3. 3 Stir hominy and kidney beans into soup; simmer until hominy and pork tender, about 30 minutes more. Season with salt and black pepper.

By Mohawk

Ingredients

• ✓ hominy
• olive oil
• onion
• red bell pepper
• garlic
• chili powder
• tomato
• chicken broth
• turkey meat
• salt
• pepper
• cilantro

Instructions

1. 1 Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ hominy
• hot sauce
• lime wedge
• scallion
• cilantro
• sour cream
• corn
• garlic
• white bean
• green chile
• onion
• cayenne pepper
• oregano
• cumin
• vegetable oil
• chicken broth
• roast chicken

Instructions

1. 1 Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
2. 2 Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
3. 3 Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
4. 4 Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ hominy
• chicken
• water
• white bean
• onion
• green chile
• garlic
• cumin
• oregano
• chicken bouillon
• monterey jack cheese

Instructions

1. 1 Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.
2. 2 Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
3. 3 Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.

By ASweetGemini

Ingredients

• ✓ hominy
• tomato
• green chile
• garlic
• cumin
• cilantro
• salt
• pepper
• monterey jack cheese

Instructions

1. 1 Combine hominy, tomatoes, chiles, garlic, and cumin in a saucepan over medium heat. Cook and stir until heated through, about 7 minutes. Stir in cilantro and season with salt and pepper. Top each serving with Monterey Jack.

By Treeskitchen

Ingredients

• ✓ hominy
• chicken breast
• butternut squash
• red bean
• chicken broth
• salsa
• beer
• oregano
• heavy cream

Instructions

1. 1 Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
2. 2 Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.

By dthron

Ingredients

• ✓ hominy
• ground beef
• onion
• corn
• potato
• green chili
• green salsa
• tomato
• water

Instructions

1. 1 Place the ground beef and onion in a large skillet over medium heat, and cook and stir until the beef and onion are browned, 10 to 15 minutes. Break the meat apart as it cooks. Drain excess fat.
2. 2 Place the browned beef mixture into a soup pot, and stir in hominy, corn, potatoes, green chilies, salsa, diced tomatoes, and water. Bring to a boil over medium heat, and reduce heat to a simmer. Cook until the potatoes are tender, about 30 minutes, stirring occasionally.

By tincan4

Ingredients

• ✓ hominy
• pork loin
• salt
• water
• chili powder
• cabbage
• cabbage
• onion
• lime

Instructions

1. 1 In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
2. 2 Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
3. 3 Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

By Bryan B

Ingredients

• ✓ hominy
• ground beef
• tomato
• green chile
• chili bean
• sauce
• kidney bean
• corn
• pepper
• enchilada sauce
• taco seasoning mix

Instructions

1. 1 Preheat large, nonstick sauté pan on medium-high heat for 2 to 3 minutes. Place beef in pan (wash hands); brown for 5 to 7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
2. 2 Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours. Serve.

By Publix Aprons

Ingredients

• ✓ hominy
• vegetable oil
• chicken breast
• onion
• garlic
• chicken broth
• water
• chili powder
• salt
• oregano
• tostada shell

Instructions

1. 1 Gather the ingredients.
2. 2 Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
3. 3 Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes.
4. 4 Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.
5. 5 Stir in hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with a tostada shell. Garnish as desired.

By Dorothy Denise Garcia

Ingredients

• ✓ hominy
• olive oil
• onion
• guajillo chile
• garlic
• cumin
• oregano
• vegetable broth
• pinto bean
• red enchilada sauce
• cilantro
• lime juice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot. Cook and stir onion and guajillo chiles in hot oil for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Sauté function.
2. 2 Pour broth, pinto beans, hominy, and enchilada sauce into the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 20 minutes for the pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard guajillo chiles. Stir in cilantro and lime juice.

By Soup Loving Nicole

Ingredients

• ✓ hominy
• beef tripe
• water
• onion
• garlic
• red pepper
• oregano
• salt
• black pepper
• arbol chile pepper
• japones chile pepper
• cilantro
• onion
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.
3. 3 Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.
4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.
5. 5 Remove from the oven, slit lengthwise, and remove seeds.
6. 6 Place árbol chiles into a blender or food processor with japones chiles; blend until minced.
7. 7 Stir chile mixture into the pot and continue cooking over low heat for 2 hours.
8. 8 Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.

By GUSTAVO6

Ingredients

• ✓ hominy
• olive oil
• onion
• garlic
• tomato
• chili powder
• cumin
• oregano
• chicken broth
• water
• black bean
• chicken
• cilantro
• jalapeno pepper

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
3. 3 Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

By Debence

Ingredients

• ✓ hominy
• lard
• pork shoulder
• coriander seed
• onion
• potato
• carrot
• garlic
• tomatillo
• green chile
• jalapeno pepper
• nopalito
• oregano
• cumin seed
• queso fresco
• cilantro

Instructions

1. 1 Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
2. 2 Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

By JOEBOB22

Ingredients

• ✓ hominy
• pork shoulder
• onion
• garlic
• chili powder
• garlic salt
• oregano
• black pepper
• chipotle chile powder
• cumin
• olive oil
• chicken broth
• red enchilada sauce
• green chile
• cilantro

Instructions

1. 1 Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
3. 3 Add broth, enchilada sauce, green chiles, and cilantro to the pot; stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.

By bdweld

Ingredients

• ✓ hominy
• green onion
• monterey jack cheese
• avocado
• tortilla chip
• cilantro
• green chile pepper
• corn kernel
• chicken breast
• black bean
• oregano
• chili powder
• water
• chicken broth
• tomato
• garlic
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
3. 3 Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
4. 4 Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
5. 5 Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.

By Star Pooley

Ingredients

• ✓ hominy
• lime
• cilantro
• cornmeal
• tomato
• chicken broth
• water
• coriander
• cumin
• serrano pepper
• garlic
• water
• onion
• canola oil
• black pepper
• salt
• pork loin

Instructions

1. 1 Season pork with salt and black pepper. Heat oil in a pot over medium-high heat. Add pork; cook and stir until browned, 5 to 10 minutes. Transfer pork to a plate.
2. 2 Reduce heat to medium-low. Add onion and 2 tablespoons water to the pot; cook and stir until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
3. 3 Stir in 2 cups water, chicken broth, and tomatoes. Whisk in cornmeal; bring to a simmer over high heat, stirring often. Add hominy and pork; season with salt and black pepper. Reduce heat to medium-low; cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

By TJ Lombard

Ingredients

• ✓ hominy
• pepper
• salt
• cumin
• chili powder
• cilantro
• hot pepper sauce
• lime juice
• garlic powder
• white chicken
• cream of chicken soup
• tomato
• green chili
• tomato
• chickpea
• black bean
• banana pepper
• onion
• chicken bouillon
• water

Instructions

1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Ingredients

• ✓ hominy
• cilantro
• black pepper
• salt
• cayenne pepper
• oregano
• cumin
• chili powder
• water
• black bean
• tomato
• enchilada sauce
• garlic salt
• garlic
• adobo sauce
• chipotle pepper
• onion
• chicken breast
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
2. 2 Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

By HG Little Chef

Ingredients

• ✓ hominy
• mexican cheese
• sour cream
• tostada
• fried corn tortilla strip
• chile
• cabbage
• radish
• cilantro
• avocado
• lime wedge
• bay leaf
• oregano
• lime juice
• water
• chicken bouillon powder
• jalapeno chili pepper
• garlic
• onion
• corn oil
• chicken breast

Instructions

1. 1 Pat chicken dry with paper towels and season with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to a 6-quart slow cooker.
3. 3 Cook onion in the same skillet over medium heat until softened, 2 to 3 minutes. Stir in garlic, minced chile, and bouillon powder; continue cooking for 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into the slow cooker. Add remaining 7 cups water, hominy, lime juice, oregano, and bay leaf to the slow cooker.
4. 4 Cover and cook on Low for 4 to 6 hours or High for 3 to 4 hours. Soup is ready when chicken is tender and easily pulled apart. Shred chicken using 2 forks. Ladle soup into bowls and let guests garnish soup as desired.

By Mazola