Spanish Hominy Recipe

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"I received this recipe from a good friend who is a fabulous cook," remarks Donna Brockett of Kingfisher, Oklahoma. The colorful side dish gets its zesty flavor from spicy canned tomatoes with green chilies.

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Spanish Hominy Recipe

Prep: 15 min. Cook: 6 hours

Yield: 12 Servings

15 360 375

Ingredients

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

Directions

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, reserving 1 tablespoon drippings.
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. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 93 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 530 mg sodium, 9 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Spanish Hominy in Quick Cooking May/June 2000, p45

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Spanish Hominy

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Reviewed on Apr. 08, 2010 by jcoffia

I have a question about the cooking time

the recipe says, cook for 6 to 8 hours or until heated through..So does it take that many hours to heat through. I feel for that lone it would be mush. Hopefully she means just"until heated through"