Hominy & Shrimp Albóndigas

Prep time: 30 mins.
Cook time: 40 mins.
Good for: Main Course
Serves: 2


These Albóndigas bring together the best of two worlds: juicy shrimp and Juanita’s Hominy. This is a recipe you won’t regret showing off to your friends and family!


  • 1 cup of Juanita’s Mexican Style Hominy or Juanita’s White Hominy
  • 500 grams medium shrimp
  • 100 grams masa de harina
  • Paprika (to taste)
  • Salt and ground pepper (to taste)
  • Minced garlic
  • 1/2 onion, chopped
  • 1 cup of chopped cilantro
  • 1 egg
  • 6 guajillo chilies
  • 3 bell peppers
  • 2 cloves
  • A pinch of cumin
  • 1 tbsp. oregano
  • 2 tomatoes
  • 1tbsp. oil
  • 1/4 onion
  • 3 garlic cloves
  • 1/2 cup of water
  • 1 tbsp. shrimp bouillon powder
  • 1 potato, peeled and diced
  • 2 carrots, peeled and diced
  • 1 zucchini, diced
  • 1 celery stalk, diced
  • 1 sprig of cilantro


  1. Clean the shrimp and blend them in a food processor with salt and pepper. Then, transfer them to a bowl.
  2. Grind the hominy together with the masa de harina. Add paprika, minced garlic, chopped onion, and chopped cilantro, then add the egg.
  3. Mix everything well and form your meatballs.
  4. In a skillet, fry the guajillo chilies and tomatoes in a little oil along with a piece of onion, bell peppers, cloves, a pinch of cumin, oregano, and garlic cloves.
  5. Add water to soften everything, then transfer it to a blender and blend it with a tablespoon of shrimp bouillon powder.
  6. Fry the mixture in a skillet with a little hot oil, add water, and when it boils, add potatoes, carrots, and the Hominy.
  7. Add salt to taste, then add zucchini and celery and the meatballs along with some cilantro sprigs.
  8. Let it cook until everything is tender.

The author of this recipe is:


And was developed by:

Gabriela Camberos

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