Spanish Hominy


Why recepie famous for?

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 chiles.


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 chiles, undrained
1 can (8 ounces) tomato sauce
3/4 pound bacon strips, diced
1 medium green pepper, chopped
1 large onion, chopped


In a 5-qt. slow cooker, combine the hominy, tomatoes and tomato sauce.
In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain drippings from pan, reserving 1 tablespoon.
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 until heated through, 6-8 hours.

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