Combine hominy, both cans of tomatoes in juice and tomato sauce in a slow cooker; set aside. In a skillet over medium heat, cook bacon until crisp. Remove bacon to a paper towel-covered plate. Drain skillet, reserving one tablespoon drippings. Add onion and pepper; sauté until tender. Stir onion mixture and bacon into mixture in slow cooker. Cover and cook on low setting for 6 to 8 hours.
This Spanish Hominy recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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