Hominy Ranchero

Prep time: 15 mins.
Cook time: 30 mins.
Good for: Main Course
Serves: 8 (4 oz. / 115 g. serving size)


Looking for a tasty vegetarian option? Check out @diabeticsuperkid‘s Hominy Ranchero! It’s a vegetarian twist on the classic Bistec Ranchero, perfect for your vegetarian/vegan friends and family members.


  • 32 oz. of Juanita’s Mexican Style Hominy or Juanita’s White Hominy, drained
  • Garlic salt (to taste)
  • Black pepper (to taste)
  • 1 small onion, julienned
  • 2 jalapeños, deveined, seeded & julienned
  • 2 garlic cloves, minced
  • 2 roma tomatoes, chopped in cubes
  • 3 small white potatoes, peeled & cubed
For the sauce:
  • 3 roma tomatoes
  • 1 jalapeño pepper
  • 2 serrano peppers
  • 1/4 onion
  • 4 garlic cloves
  • 1 tbsp. chicken bouillon
  • 2 cups water


  1. Start by roasting all tomatoes, jalapeño, onion, and garlic. Once everything is charred, add the ingredients to the blender along with 2 cups of water and 1 tbsp of chicken bouillon. Blend and reserve for later.
  2. In a very hot cast iron skillet, add your drained Juanita’s Hominy. Fry until Hominy is lightly golden. Add onions, jalapeños and cook until onions are slightly translucent. Now add chopped tomatoes and minced garlic and cook for 10 minutes on medium-low heat.
  3. Add back your sauce and chopped potatoes. Once everything reaches a boil, cover on low heat for 20 minutes, season with pepper and salt ¡y listo!

SUGGESTION: Serve with chorizo beans and fresh cheese.

Recipe developed by:

Enrrique Alejandro

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