Hot Slaw

Bacon and chili pepper add a new kick to your slaw!

Serves: 10
Cook Time: 15 Minutes

Ingredients

• 6 slices Smithfield Naturally Hickory Smoked Bacon
• 1 medium (3 pound) head green cabbage, quartered, cored, and shredded
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 4 tablespoons chili powder
• Kosher salt
• 1 (14 ounce) can diced tomatoes and green chilies

Steps

In a 12 inch skillet, cook the bacon until crisp. Remove the bacon to paper towels to drain, but leave the grease in the skillet. Crumble the bacon and set aside. In the reserved bacon grease, cook cabbage until limp but not soft, 3 to 5 minutes. Add the onion and bell pepper and cook until limp, about 5 minutes. Add the chili powder. Toss well and stir in the tomatoes. Simmer until just heated through. The slaw should be slightly crisp. Add salt to taste and sprinkle the crumbled bacon over the top.

Serving Suggestions

Serve with Smithfield's Hickory Sweet flavored pork tenderloin.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (1) Post Your Comment

recipelove
Love the taste already! Quick and easy.
Thank You

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