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Author Notes: This transformation of the humblest of ingredients to woodland gourmet was the creation and one of the many legacies of my grandfather, and for for all of those camping trips green chilies, bacon, hominy and onion were on the “To Pack” list somewhere around “tent” and “water”. As long as you have a fire and a skillet or pot or pan or giant empty coffee can, you are good to go. And in dire straits, “fire” can be translated as “stovetop”. —Sarah|PickledCapers
- 1 Large White Onion, diced
- 1 pound Bacon, cut into 1" pieces
- 29 ounces White Hominy
- 29 ounces Golden Hominy
- 8-12 ounces Diced Green Chilies
- 1 Jalapeno, seeded and minced (optional)
- In a large skillet or pot, fry bacon over med-low heat. Be patient, you want the bacon to crisp without burning. When the bacon is about three quarters of the way done add the onion. (If using jalapeno add it now as well)
- Continue sautéing until bacon is crisp and onion is translucent. Add all hominy and chilis to the pot and let simmer over low heat until juices have thickened.
- This recipe was entered in the contest for Your Best Family Recipe
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