4 slices bacon
1 med. onion, chopped
1 med. green pepper, chopped
16 oz. can stewed tomatoes
16 oz. can whole yellow hominy, drained
1/2 to 1 tbsp. sugar (if desired)
Salt and pepper to taste

In 10 inch skillet, over low heat, cook bacon until crisp; remove and drain, crumble. Pour off all but 2 tablespoon bacon fat from skillet; add onion and green peppers; cook gently, stirring often until wilted. Add tomatoes, hominy, sugar, salt and pepper. Sprinkle with bacon. Serve hot.

Makes 4 to 6 servings.