A welcoming soup for visiting friends, this Mohawk Indian corn soup can be prepared on New Year's Eve to celebrate the end of the year.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
402 Calories
Recipe Instructions
Step 1
Heat olive oil in a large skillet over medium-high heat. Add pork; cook and stir until browned on all sides, 5 to 10 minutes.
Step 2
Stir water and bouillon cubes together in a large pot over medium-high heat until bouillon cubes dissolve. Add pork, rutabaga, carrots, and celery; bring to a boil. Reduce heat to medium-low; simmer until vegetables tender, about 40 minutes.
Step 3
Stir hominy and kidney beans into soup; simmer until hominy and pork tender, about 30 minutes more. Season with salt and black pepper.
Ingredients
2 cups chopped celery
salt and ground black pepper to taste
6 cups water
2 cups chopped carrots
3 cubes beef bouillon
3 cubes chicken bouillon
1 (15 ounce) can kidney beans, rinsed and drained
1 tablespoon olive oil, or as needed
3 cups cubed rutabaga
2 (15.5 ounce) cans canned hominy, drained
1.75 pounds pork loin fillet, cut into 1-inch cubes
