• 12 oz. Medium Salsa
  • 1 Small Yellow Onion, finely diced
  • 1 Medium Red Pepper, sliced then cut in half
  • 1 Medium Green Pepper, sliced then cut in half
  • 1 Medium Yellow Pepper, sliced then cut in half
  • 8-10 oz. Canned or Frozen Yellow Corn
  • 15 1/2 oz. Can Mexican Style Hominy, rinsed and drained
  • 14 oz. Smoked Sausage, cut into 1/2-inch pieces
  • 2 T. tequila
  • For Serving:
  • 3 c. hot cooked long-grain white or brown rice
  • 1/2 c. crushed tortilla Chips
  • 1 medium-large ripe mango (10 to 14-oz.) peeled and sliced off the pit
  • 1/3 c. chopped cilantro
  • 1/4 c. chopped green onion (white and tender green)
  • 3/4 c. sour cream

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After moving to Arizona, I fell even more in love with all of the delicious flavors of the Southwest. This Slow Cooker Southwestern Sausage and Hominy Stew is a favorite!

  1. Combine salsa, bell peppers, onion, corn, chili powder, hominy, sliced sausage and tequila in a 6-Quart slow cooker.
  2. Cover. Cook on Low for 5 to 7 hours.

To serve, divide rice among 4 bowls; top each serving of rice with stew, crushed chips, mango slices (some may prefer for their mango to be diced), cilantro, green onions and a big dollop of sour cream.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



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