4 (16 oz.) cans yellow hominy
1/2 lb. diced lean bacon
1 (16 oz.) can tomatoes, cut
1 c. diced onion
1 c. diced celery
1 c. diced green pepper
1 (4 oz.) can diced Ortega chilies
1/2 c. dry wine
2 tbsp. med. salsa
1/2 tsp. oregano
1 tbsp. Worcestershire sauce
Garlic powder to taste

Open and drain hominy; set aside. Fry diced bacon on low medium heat until crisp, not burned. Drain half of fat from frying pan. Add onion, celery and green pepper. Saute for 5 minutes. Add cut tomatoes and chili.s Heat gently to bubbling. Add wine, salsa, and oregano, Worcestershire sauce and salt, if necessary.

Put hominy in crock pot and pour the mixture over it. Mix well. Set crock pot on high for 2 hours. Stir well and check spices. Add, if necessary. Be sure to add salsa if there isn't a bite to it. It should be subtle but it should definitely be there. Leave crock pot on for low for at least 2 hours. Serve hot. Goes good with pork chops or smoked sausage.