2 cans (15-1/2 ounces each) golden hominy, rinsed and drained
2 to 3 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.