Holiday Hominy, Texas Style

Total Time

Prep: 30 min. Bake: 20 min.


8 servings

Updated: Jun. 27, 2023
Holiday Hominy, Texas Style Recipe photo by Taste of Home


  • 1 small onion, chopped
  • 2 tablespoons canola oil
  • 1 pound yellow summer squash, chopped
  • 1-1/2 cups frozen or fresh corn
  • 1 medium sweet red pepper, chopped
  • 1 poblano pepper or jalapeno pepper, seeded and chopped
  • 1/4 teaspoon dried oregano
  • 1 can (15-1/2 ounces) hominy, rinsed and drained
  • 1/4 cup whole milk
  • 1/4 cup sour cream
  • 1 cup crushed corn tortilla chips
  • 1/2 cup crumbled Cotija cheese or shredded pepper jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled cooked bacon


  1. Preheat oven to 350º. In a large skillet over medium heat, cook onion in oil until browned and crisp-tender, 5-7 minutes. Stir in squash, corn, peppers and oregano. Cook until vegetables are just tender, 3-5 minutes.
  2. Remove from heat; cool slightly. Stir in hominy, milk and sour cream. Transfer to a lightly greased 13x9-in. baking dish. In a small bowl, combine tortilla chips, Cotija, cheddar and bacon; sprinkle over hominy mixture. Bake until mixture is bubbly and topping starts to brown, 20-25 minutes.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

3/4 cup: 252 calories, 14g fat (5g saturated fat), 26mg cholesterol, 603mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 10g protein.

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