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

In a 10-inch skillet, over low heat, cook the bacon until crisp; remove and drain on paper; crumble. Pour off all but 2 tablespoons of bacon grease. Add onion and green pepper; cook gently, stirring often, until wilted. Add tomatoes, hominy, sugar, salt and pepper. Simmer until hot and liquid has been absorbed. Sprinkle with crumbled bacon. Serve hot. Makes 4 servings. Serve with green salad and Mexican cornbread.