Hot Slaw
Recipe from Smithfield

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

Hot Slaw

by 2  people

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Servings: 10
Total Time: 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
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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