Instructions

1. Render the fat from the poultry skin until the skin is brown and crispy.
2. Remove the skin, and set aside to cool enough to touch. Then chop it into small pieces.
3. Chop the red pepper and wild onions, and saute them and the hominy in the rendered fat.
4. At the point when the peppers are becoming soft, add the crispy skin, salt, pepper, and sage.
5. Toss everything until the spices are well distributed.  Then add the water and cover.
6. Turn the heat down to low, and let everything steam for about 5-10 minutes.

Serving Tips