Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Dice the peppers, onions and celery finely. Using a chef’s knife or alternatively a rasp, mince the garlic.

Measure the spices and remaining ingredients separately.

In a large pot, add the bacon then turn the heat to medium. Cook the bacon until crispy, then remove from the pot but leave the drippings.

Add the butter over high heat and once melted, add the onions, celery, peppers and garlic. Cook for 5 – 6 minutes beginning to brown. Add the spices and cook for 1 – 2 minutes more.

Add the hominy and vegetable stock and mix well. Bring to a boil, then add the 35% cream and bring to a simmer. Simmer until the cream has reduced by 50% in volume and coats the vegetables.

Remove from the heat, add the chives and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Serve warm.