Spanish Hominy
I received this recipe from a good friend who is a fabulous cook. The colorful side dish gets its zesty flavor from spicy canned tomatoes with green chilies.
—DONNA BROCKETT KINGFISHER, OK
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 12 SERVINGS
4 cans (15 1/2 ounces each) hominy, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
3/4 pound sliced bacon, diced
1 large onion, chopped
1 medium green pepper, chopped
1. In a 5-qt. slow cooker, combine the hominy, tomatoes and tomato sauce.
2. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings.
3. In the same skillet, saute onion and green pepper in drippings until tender. Stir onion mixture and bacon into hominy mixture. Cover and cook on low for 6-8 hours or until heated through.