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| Mohawk Indian Corn Soup |
"On the Akwesasne Reservation where I grew up I have fond memories of corn soup always being on the stove on New Year's Eve. Friends and family would stop in and have a bowl or two and celebrate the end of the year. I continue this tradition with my own family now. Use canned Indian corn instead of hominy if available."
Ingredients :
- 1 tablespoon olive oil, or as needed
- 1 3/4 pounds pork loin fillet, cut into 1-inch cubes
- 6 cups water
- 3 cubes beef bouillon
- 3 cubes chicken bouillon
- 3 cups cubed rutabaga
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 (15.5 ounce) cans canned hominy, drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H30M |
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- Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
- Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
- Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.
Notes :
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