Hominy & Poblano Salad

Prep time: 20 mins.
Cook time: 20 mins.
Good for: Appetizer
Serves: 4


Your new favorite fresh spring recipe is here! This vibrant dish combines crisp romaine lettuce, juicy tomatoes, and tender poblano peppers with the delightful texture of Juanita’s Hominy. Grilled chicken, crumbled bacon, and a creamy cumin dressing add layers of flavor and protein, making this salad quite satisfying.


  • 1 can (25 oz.) Juanita’s Mexican Style Hominy or Juanita’s White Hominy, drained
  • 1 head of Romaine lettuce, chopped
  • 1/2 red onion, chopped
  • 3 ribs of celery, chopped
  • 1 large poblano pepper, diced
  • 2 tomatoes, diced
  • 1/2 cup pecans, chopped
  • 6 radishes, sliced
  • 2 boneless chicken breasts, seasoned grilled and chopped
  • 5 slices of crisp bacon, crumbled
For the cumin dressing:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cloves garlic, pressed
  • 1 tsp. cumin
  • 2 tsp. sugar
  • Juice of 1 lime
  • 1/2 tsp. black pepper


  1. In a bowl, mix mayonnaise, sour cream, pressed garlic, cumin, sugar, lime juice, and black pepper until well combined. Refrigerate to chill. 
  2. Chop and prepare all the vegetables, including the Romaine lettuce, red onion, celery, poblano pepper, tomatoes, pecans, radishes, grilled chicken breasts, and crisp bacon. Add them to a large salad bowl.
  3. Once the chicken and bacon have cooled, add the diced pieces to the salad bowl. Then, add the prepared Cumin Dressing.
  4. Toss all the ingredients together until evenly coated with the dressing.

The author of this recipe is:


And was developed by:

Tony and Maribel Ruelas

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