Name: Mohawk Indian Corn Soup recipe
Ingredients: 1 tablespoon olive oil, or as needed;1 ¾ 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

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Ingredients

1 tablespoon olive oil, or as needed 1 ¾ 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

Nutrition Info

401.5 calories carbohydrate: 43.5 g cholesterol: 62.3 mg fat: 11.4 g fiber: 11.5 g protein: 30.5 g saturatedFat: 3.3 g servingSize: - sodium: 1588.7 mg sugar: 9.5 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

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.

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