| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(30 oz) hominy (I think yellow is more visually appealing, but mox nix) |
| 1 |
cn |
(14.5 oz) diced tomatoes |
| 6 |
sl |
Bacon |
|
|
Green bell pepper, chopped (as much as you like – for me, about 1/2 cup) |
| 1/2 |
md |
Onion-chopped – coarse |
| 1 |
|
Clove garlic-minced (optional) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Fry the bacon until brown, but not crisp. Remove and set aside. Saute' the
onion and bell pepper in the bacon drippings until they begin to soften.
Drain. Add hominy and "stir-fry' for a couple of minutes. Then add
tomatoes, garlic, and bacon (now diced into about 1/4 to 1/2 inch pieces)
to hominy mixture. Salt and pepper to taste. cook until tomato liquid is
reduced (about 10 min. over med. heat). Serve as a side dish or as a
complete meal in itself. Once you"ve tried this, it's hard to wait until it
cools. I'ts difficult to not help yourself to seconds...thirds even. If you
thought you didn't like hominy, I'll bet most of you do after you try this.
It's most "toothsome".
Posted to EAT-L Digest 05 Mar 97 by MiKicks@AOL.COM on Mar 5, 1997.
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