Recipes / Warm Tomato and Bacon Pozole Salad

Ingredients

• 6 each Slices Bacon
• 1 each Small Onion, Chopped
• 1 teaspoon Garlic Powder
• 1 teaspoon Cumin Powder
• 2 teaspoons Chili Powder
• 1 tablespoon Lime Juice, Freshly Squeezed
• 2 tablespoons Red Wine Vinegar
• 1 cup Yellow Hominy, Drained & Rinsed
• 1 cup Blackeye Peas, Drained & Rinsed
• 1 5/6 cups Furmano's Whole Peeled Tomatoes, Drained & Coarsely Chopped
• 3 tablespoons Mayonnaise
• As Needed Salt and Pepper
• 1 each Head Romaine Lettuce, Rinsed & Chopped
• 1 cup Mexican Blend Cheese, Shredded
• 2 each Avocados, Peeled & Seeded & Chopped
• 1/3 cup Black Olives, Sliced
• 1 1/3 tablespoons Fresh Cilantro Leaves

Preparation

1. In a large frying pan, fry the bacon slices until crispy. Remove from pan and drain on a paper towel.
2. When the bacon cools to the touch, break into bite size pieces.
3. In the same pan, saute the onions in the bacon drippings over medium heat until they are transparent, approximately 10 minutes. Reduce heat to low.
4. Add the garlic powder, cumin, chili powder, lime juice and vinegar. Stir well to blend. Add the hominy, blackeye peas, Furmano's Whole Peeled Tomatoes and bacon. Remove from the heat.
5. Add the mayonnaise and salt and pepper. Toss well to incorporate completely. Set aside.
6. Place the chopped romaine on a large platter.
7. Spoon the contents of the frying pan over the lettuce. Sprinkle with cheese, avocados, black olives and finally the cilantro.
8. Serve immediately.