Bacon and chili pepper add a new kick to your slaw!
Recipe from Smithfield
6 slices Smithfield Naturally Hickory Smoked Bacon
1 3 pound head medium green cabbage, quartered, cored, and shredded
1 large onion, chopped
1 medium green bell pepper, chopped
4 tablespoons chili powder
1 14 ounce can diced tomatoes and green chilies
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.
Serve with Smithfield's Hickory Sweet flavored pork tenderloin.
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