Ingredients
4 cans (15-1/2 ounces each) hominy, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10 ounces) diced tomatoes and green chiles, undrained1 can (8 ounces) tomato sauce3/4 pound bacon strips, diced1 large onion, chopped1 medium green pepper, chopped
Preparation
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.
