Hominy Rajas con Crema

Prep time: 40 mins.
Cook time: 20 mins.
Good for: Side Dish
Serves: 8


These Poblano Peppers with cream and Juanita’s Hominy are the answer to your spicy food cravings.

It’s a simple recipe with puro sabor! Poblano peppers add a touch of smoky heat while the Hominy contributes a delightful texture – perfect as a botana for your next gathering.


  • 1 can (25 oz.) of Juanita’s Mexican Style Hominy or Juanita’s White Hominy, washed and drained
  • 5 poblano peppers, washed
  • 1/2 onion, sliced
  • 1 chicken bouillon cube
  • 1 tbsp. vegetable oil
  • 1 cup of sour cream
  • Garlic salt and pepper (to taste)
  • Cheese of your preference
  • Tortillas or tostadas to accompany


  1. Roast the poblano peppers on a griddle. When they are all toasted, put them in a plastic bag with a pinch of salt. Close the bag and let them sweat for 10 minutes.
  2. Take out the sweated peppers, peel them, and remove all the seeds inside the poblano. Once clean, cut them into strips.
  3. Add the vegetable oil to a pot and heat it.
  4. When the oil is hot, add the onion. When it is translucent, add the poblano pepper strips. Mix well.
  5. Add the drained can of Juanita’s Hominy and mix.
  6. Pour in the cup of sour cream and mix thoroughly.
  7. Add the chicken bouillon cube, garlic salt, and pepper. Mix and adjust the salt to taste.
  8. Your strips are now ready to be enjoyed on a tostada or as a taco in a tortilla.

The author of this recipe is:


And was developed by:

Valeria Rangel

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