Spanish Hominy

4 cans (15-1/2 ounces each) hominy, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
3/4 pound sliced bacon, diced
1 large onion, chopped
1 medium green pepper, chopped

In a 5-qt. slow cooker, combine the hominy, tomatoes and tomato sauce. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings.

In the same skillet, saute onion and green pepper in drippings until tender. Stir onion mixture and bacon into hominy mixture. Cover and cook on low for 6-8 hours or until heated through. Makes 12 servings.