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 chiles. —Donna Brockett, Kingfisher, Oklahoma
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 chiles, undrained
- 1 can (8 ounces) tomato sauce
- 3/4 pound bacon strips, diced
- 1 large onion, chopped
- 1 medium green pepper, chopped
Reviews
Sí ésto es cocinar que venga Dios y lo vea. Equivocaron el nombre, debería llamarse abre latas. Y esto no es español, sí acaso, argentino y solo parecido llamado tomatican
My grandfather made something similar, he added celery and mushrooms- we had it with over easy eggs as a brunch. Yummy! I still make it!
I have a question about the cooking timethe 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"
This went over well with my crew. I have served it with cheese enchiladas and once with meat loaf, which I intend to repeat soon.
this sounds really good juat wondering what you would do with it or make to go with it...