Wash and snip off ends of green beans. Dice bacon into small pieces. Chop onion into tiny pieces.
Fry bacon in a large frying pan, until browned. Add onion and garlic, saute for 1-2 minutes until the onion is soft. Add green beans. Cook for 4-5 minutes. Add salt and pepper to taste. Add the chicken broth, bring to boil, then immediately turn heat to simmer or serve. You don't want to cook to much or they will be soggy.
*You can add chcken broth or eat without the chicken broth. If you don't want the broth just skip last step.
1 14 oz can tomato sauce, ( i prefer Mexican style)
Seasoning salt
2 teaspoons black pepper
2 T oregano leaves
1 1/2 T Cumin
1 T chili powder
1/2 cup chopped cilantro
1 14 oz can of hominy (white or yellow)
*optional serve with tortilla strips, lime slices sour cream, and shredded cheese.
Directions
Generously sprinkle seasoning salt on chicken breasts. Heat olive oil in a large frying pan, sear chicken breasts.
Add lemon juice and 1 T garlic, cook until the liquid in reduced.
Should turn a darker color and thicken. Remove chicken from pan getting as much thicken liquid and possible with it.
Cut chicken into bite size pieces.
In a large frying pan, heat 1 TB olive oil, on high heat. Cook onion and peppers. Try not to stir, that often that way it will blacken and you will see flecks of black on veggies. Heat for about 7 minutes.
Add garlic and saute 30 seconds.
In a large stock pot heat broth. Add all ingredients, except chicken, hominy, and cilantro. Simmer one hour.
Add chicken, hominy, and cilantro. Simmer 10 more minutes.
This recipe was given to me by my good friend Sharla. Thanks, Sharla.
