Hominy Molletes

Prep time: 20 mins.
Cook time: 20 mins.
Good for: Dinner
Serves: 2


The magic of molletes meets the texture of Juanita’s Hominy to create this irresistible spring-inspired Mexican dish.

Be ready to share with your friends and family but watch out, they’ll be gone in no time after serving!


  • 1 can (25 oz.) Juanita’s Mexican Style Hominy or Juanita’s White Hominy, rinsed and drained
  • 3 tbsp. safflower oil
  • 1 serrano pepper
  • 1/2 cup water
  • Salt (to taste)
  • ¼ cup cilantro, chopped
  • ½ onion, chopped
  • 1 tomato, chopped
  • 2 serrano peppers, chopped
  • Salt and pepper (to taste)
  • 2 bolillos, cut in half
  • Butter
  • 1/2 lb. chorizo bolita
  • Oaxaca cheese, shredded to gratin


  1. In a bowl, combine the chopped cilantro, serrano pepper, onion, and tomato for the Pico de Gallo. Season with salt and pepper to taste. Set aside.
  2. Preheat the oven to 400°.
  3. Cut the bolillos or French bread in half lengthwise.
  4. Spread butter on the cut sides of the bolillos and place them on a baking sheet, buttered side up.
  5. Bake for 5 minutes or until golden brown.
  6. In a skillet, heat the oil and add the serrano pepper. Once fried, add the Hominy.
  7. Fry for about 10 minutes over low to medium heat. Use a bean masher to crush the Hominy until it resembles refried beans. If needed, add 1/2 cup of water to loosen the refried Hominy. Then add salt to taste!
  8. In another skillet, sauté the chorizo and set aside.
  9. Once the bread is out of the oven, spread Juanita’s Refried Hominy over it.
  10. Add the chorizo and top with Oaxaca cheese.
  11. Bake until the cheese melts.
  12. After the cheese has melted, top with the prepared Pico de Gallo.

The author of this recipe is:


And was developed by:

Enrrique Alejandro

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