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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
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    12 servings


  • 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


  • 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.
Nutrition Facts
3/4 cup: 150 calories, 5g fat (2g saturated fat), 11mg cholesterol, 1039mg sodium, 20g carbohydrate (2g sugars, 5g fiber), 6g protein.

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