Hot Slaw

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

Recipe from Smithfield
Hot Slaw
15 mins
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  • 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
  • Kosher salt
  • 1 14 ounce can diced tomatoes and green chilies
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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.
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