Spanish Hominy Recipe
- 4 (15.5 ounce) cans hominy, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (8 ounce) can tomato sauce
- 3/4 pound sliced bacon, diced
- 1 large onion, chopped
- 1 medium green pepper, chopped
- In a slow cooker, combine the hominy, tomatoes and tomato sauce. In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. 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.
